Wheat Flour Kasuri Methi Mathri

To make Wheat Flour Kasuri Methi Mathri gluten-free, you can substitute the wheat flour with a gluten-free flour blend, such as almond flour or a store-bought gluten-free all-purpose flour. Keep in mind that the texture may vary slightly, so you might need to adjust the amount of water to achieve the right dough consistency.

To store leftover Kasuri Methi Mathri, allow them to cool completely and then place them in an airtight container. They can be stored at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to a month. Just make sure to reheat them in an oven or air fryer to restore their crispiness.

Wheat Flour Kasuri Methi Mathri pairs wonderfully with a variety of dips and sides. You can serve them with mint chutney, tamarind chutney, or yogurt dip for a refreshing contrast. They also make a great accompaniment to tea or coffee, making them perfect for snack time.

Yes, you can use fresh methi leaves instead of kasuri methi for a different flavor profile. However, you will need to use a larger quantity, about 1 cup of fresh methi leaves, as they have a milder flavor compared to the dried kasuri methi. Make sure to chop the fresh leaves finely before adding them to the dough.

To ensure your Wheat Flour Kasuri Methi Mathri are crispy, make sure the oil is hot enough before adding the mathris. You can test the oil by dropping a small piece of dough into it; if it sizzles and rises to the surface, the oil is ready. Fry the mathris in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy mathris.