Methi Mathri
Crispy Methi Mathri are the perfect tea time snack!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup all purpose flour [maida]
- 1 tsp salt
- 1/2 tsp ajwain [carom seeds]
- 1.5 tbsp kasuri methi [dried fenugreek leaves]
- 1 tsp black peppercorn
- 4 tbsp ghee or oil
- cold water (as required for kneading the dough [around 1/2 cup])
- more oil (for deep frying)
Instructions
- 1
In a bowl mix together flour, kasuri methi, salt, ajwain seeds (carom seeds) and black peppercorn.
- 2
Add oil to the flour mixture and mix.
- 3
Mix in 4 tablespoons of oil with the flour, rubbing with your fingers till is resembles coarse crumbs.
- 4
Start adding cold water, little by little. Bring the dough together as you add water.
- 5
Knead to form a stiff and smooth dough. Cover the dough with a muslin cloth and let it rest for around 20 minutes.
- 6
After the dough has rested, divide it into 20-25 equal sized pieces.
- 7
Take each portion of the dough, roll it round and then flatten it slightly. This mathri is little on the thicker side. Repeat with all the dough balls. In the meanwhile heat oil on medium heat.
- 8
Once the oil is hot enough, drop the mathris carefully into the oil.
- 9
Fry on medium heat till they turn crispy and golden brown in color.
- 10
Drain the methi mathri on kitchen towel after they are fried. Let them cool completely and then then store in an airtight container.