Methi Mathri

Methi  Mathri

Ingredient

2 cup all purpose flour (maida)
1/2 cup besan (chickpea flour)
1/4 cup kasuri methi (dried fenugreek leaves)
1/4 cup oil
2 tsp carom seed (ajwain)
Salt to taste
1 tsp red chili powder
Water to make dough
Oil for frying

Method

Mix all purpose flour, besan, salt, carom seed, crushed dried kasuri methi and
red chili powder in a big bowl. Hot 1/4 cup oil in a pan and add to the flour
mixture. Mix everything well.
After mixing the oil evenly, take a handful of mixture and pack it in your fist,
if it packs well and retains the shape it has enough oil and if it is still dry and
does not retain the shape then add some more oil in it .
Now with the help of warm water make a stiff dough. Add water little by little
to it. Ensure that the dough is stiff like a poori dough or the mathris may not
turn out crisp.
Cover the dough with damp cloth for about 15 minutes.
Now make small lemon size round balls with the dough.
With the help of rolling pin, roll it into thick round shape about 3 inches in
diameter.
Pierce every mathri randomly with the help of a fork so that they do not puff
up while frying.
Heat the oil in a frying pan then put 4-5 mathri in hot oil, deep fry on low to
medium flame, till light brown. If you fry on high flame the mathris will remain
uncooked from inside. Keep turning them occasionally.
Drain them on a kitchen paper towel and bring to room temperature before
storing.
Crispy methi mathri is ready to be served.