Methi Mathris
Ingredients
Refined flour (maida) 2 cups
Salt to taste
Carom seeds (ajwain) 1/2 teaspoon
Kasoori methi 2 tablespoons
Ghee 5 tablespoons
Oil to deep fry
Method
Take the flour in a bowl, add salt, carom seeds, kasoori methi and mix well.
Add melted ghee and mix in well. Add cold water and knead into a hard dough. Make around twenty to twenty four balls of even size and flatten them slightly.
Roll them into small puris and fold in half and then fold again to make a triangle.
Stick a clove at one corner making it appear like a pan (betel leaf parcel). Heat sufficient oil in a kadai. Reduce the heat on attaining the frying temperature.
Add the mathris and fry till golden and crisp. You can also make them in round shape. Lightly prick them with a fork so that the mathris do not rise like puris.
Drain and let them cool. Store in airtight tins.
Ingredients
Refined flour (maida) 2 cups
Salt to taste
Carom seeds (ajwain) 1/2 teaspoon
Kasoori methi 2 tablespoons
Ghee 5 tablespoons
Oil to deep fry
Method
Take the flour in a bowl, add salt, carom seeds, kasoori methi and mix well.
Add melted ghee and mix in well. Add cold water and knead into a hard dough. Make around twenty to twenty four balls of even size and flatten them slightly.
Roll them into small puris and fold in half and then fold again to make a triangle.
Stick a clove at one corner making it appear like a pan (betel leaf parcel). Heat sufficient oil in a kadai. Reduce the heat on attaining the frying temperature.
Add the mathris and fry till golden and crisp. You can also make them in round shape. Lightly prick them with a fork so that the mathris do not rise like puris.
Drain and let them cool. Store in airtight tins.
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