Pinwheel Methi Mathri

Servings: 4
Cuisine: Indian
Course: Appetizer
Time: 1 hour
Rate the Recipe:
Crispy, flaky, and absolutely delicious. The Pinwheel Methi Mathri is the perfect tea-time snack that will have you reaching out for more. Try this easy-to-cook recipe.


  • 1 1/2 cups whole wheat flour
  • 1 tbsp semolina (sooji)
  • 3 tbsp ghee
  • 2 tsp carom seeds (ajwain)
  • 3 tbsp kasoori methi (dry fenugreek leaves)
  • 1 1/2 tsp salt or to taste
  • 1 tsp peppercorns
  • 3/4 cup cold water

For the slurry

  • 1 tbsp ghee
  • 1 tbsp flour


  • To begin, take whole wheat flour in a large bowl. Add in the semolina or sooji.
  • Next, add in salt, carom seeds (ajwain), and kasoori methi (dry fenugreek leaves). Mix well.
  • Add in ghee or clarified butter. Rub it in until you get a breadcrumb consistency.
  • Knead it into a soft dough using cold water. Let it rest for 10-15 minutes.
  • Once it is rested, knead the dough again. Divide it into two equal portions and roll them out into 1/2 cm thickness.
  • Prepare a slurry of 1 tbsp ghee and 1 tbsp flour. Mix well. Apply it generously over the rolled-out dough.
  • Roll up the dough tightly into a log. Make sure it is not loose or the pinwheels will open up while deep frying.
  • Cut the logs into 1" pieces. You can increase the size if you want bigger size mathris.
  • Press down the pieces between your palms. Add a peppercorn in the middle and roll it out.
  • Heat oil for deep frying. Add in the mathris a few at a time and reduce the heat. Fry on low heat until the bubbles stop appearing and the mathris are golden brown in color.
  • The Pinwheel Methi Mathris are ready to serve. Enjoy with a cup of tea or coffee.


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Pinwheel Methi Mathri