“Mathri” is a traditional North-Indian style crispy cracker generally prepared and feasted upon
during festivals like Diwali. The trick to get the perfect not so hard and not so soft melt in the mouth
crispy texture of methi mathri lies in the ingredients that goes into preparation of its dough and how
it’s deep fried. The ﬁrm dough prepared with semolina, maida (white ﬂour), carom seeds, black
peppercorns and ghee is the key to its taste and texture while Kasuri methi gives it a nice Punjabi
ﬂavor. Try these absolutely delicious preparations made at the farm using a recipe passed down
from generations in our Punjabi household.
Ingredients – • White ﬂour • Semolina • A2 Ghee • Ajwain (Caraway seeds or Carom Seeds) • Salt •
Oil • Black pepper • Kasturi Methi.