Jeera Pudina Flower Mathri Recipe

Jeera Pudina Flower Mathri is a delicious deep fried savoury snack made in flower shape with flavouring of mint leaves & cumin. It is deep fried to crispy and golden pink colour. You can make this mathri all year round but this is specially made during Diwali festival. Made from all purpose flour, ghee/oil, and spices these tastes best with a cup of tea or can be had as a snack along with pickle. They are fried slowly in hot oil to give it a crispy and melt in mouth texture. Do try it today.

Click the PLAY BUTTON below to view the video recipe of Jeeera Pudina Flower Mathri:

INGREDIENTS:

1 1/2 cup all purpose flour

1 tsp cumin seeds (jeera)

1/2 tsp coarsely grounded black pepper (kali mirchi)

1/4 tsp carom seeds (ajwain)

salt to taste

1/4 cup melted ghee (clarified butter)

1/3 cup finely chopped mint leaves (phudina)

1/4 + 1/8 cup water (or as required)

Oil for frying

Whole Black Pepper/Black Cumin (Kalonji) for garnish

SERVES: approx 290g Flower Mathri

PREPARATION TIME: 'Time' Min

COOKING TIME: 'Time' Min

TOTAL TIME: 'Time' Min

* 1 CUP = 237 ML

METHOD:

1. In a big bowl, add all purpose flour (maida), cumin seeds (jeera), black pepper (kali mirchi), carom seeds (ajwain), melted ghee (clarified butter), mint leaves (phudina) & salt to taste. Mix well.

2. Using required water knead a medium stiff dough like in paratha.

3. Knead the dough for 3-4 min.

4. Cover & allow it to rest for 15 min.

5. After 15 mins, knead for 1 min more & divide it in to 4 equal parts. Prepare round balls out of it.

6. Take one dough ball & cover remaining. Roll it in to thick shape like in paratha.

7. Using a round cutter or any other small round shape container to cut equal sized mathri. 

8. Take one mathri & using a knife make deep cuts at little distance apart around the round shape avoiding centre.

9. Now holding each petal at edge lightly squeeze to make it in to flower petal shape.

10. Garnish with whole black pepper or black cumin (kalonji) (optional).

11. Prepare 7-8 mathri at a time & then fry. Don't move these mathri much or it can break!

12. Heat oil for frying & then lower flame.

13. Using a spatula pick up the flower mathri & slide it in to hot oil.

14. Fry flower mathri on low flame for 5-7 min till golden pink colour.

15. Once done take it out on paper napkin.

16. Fry remaining flower mathri in same way.

17. Once jeera pudina mathri is cooled down you can store it in air tight container & use for 10-15 days.

18. A very different tasting jeera pudina flower mathri is ready!

Tips:

1. In the dough instead of ghee you can alternatively use oil but mathri tastes best with ghee!

2. Instead of fresh mint leaves you can alternatively use 1-2 tbsp dried mint leaves.

3. You can skip using a round cutter to make mathri alternatively use smaller dough balls to make small round mathris.

4. After making flower don't move it much & keep aside.

5. Prepare 7-8 mathri at a time & then fry. Don't move these mathri much or it can break!

6. Let mathri cook for 1 min before using spatula so that it can get little stiff.

7. Don't hurry up while frying mathri or else it can remain undercooked.

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