Methi Mathri

Methi Mathri

Ingredient

• Flour - 1 1/2 cups (maida)
• Whole wheat flour - 1/2 cup (atta)
• Semolina - 1 table spoon (sooji/upma rava) (optional)
• Black pepper powder - 1/4 tsp (freshly ground) (optional)
• Ghee - 4 heaped table spoon (or oil)
• Ajwain - 1 tea spoon or cumin seeds - 1 tea spoon
• Salt to taste
• Kasuri methi - 1 heaped table spoon (crushed)
• Oil for deep frying

Method

In a steel vessel, add maida, atta, semolina, ajwain, kasuri methi, ghee (or oil) and salt and mix well. Now slowly add warm water and knead into a stiff dough. Covered it and keep aside 15-20 mins. Shape like a small size balls of the dough and roll it into slightly thick puris, Prick all over with a fork.Heat oil in a kadai for deep fry, once oil is hot, reduce to low medium flame. Give 4-5 mathris according to the size of the vessel and fry till golden brown, cook both the sides. Increase flame to medium high towards the end of the cooking process, drain and place on absorbent paper.When cool, mathris become crisp texture. Store it into airtight containers. Serve them with tea.