Methi Ki Mathri

Methi Ki Mathri

Ingredients

1 cup all purpose flour

1 tbsp sooji

1 tbsp kasoori methi

1 tsp carom seeds

3 tbsp oil (for moyan)

Salt as per taste

Oil for frying mathri

Water as required

Method

Take all purpose flour (maida), sooji, carom seeds, kasuri methi, , 3-oil and salt in a bowl and mix well with your hand.

Add water in small amount water at and knead it into firm dough. It should be harder than normal roti dough.

Cover it and keep aside for 15-20 minutes.

Knead the dough again for a minute and divide it into 24-26 equal portions. Place each portion on rolling board and slightly press it using your palm. Roll it out into round flat surface having ¼ inch thickness and approx. 2 inches diameter using rolling pin.

Make 8-10 pricks on it using fork or knife (this will help prevent puffing during deep frying).

Make flattened circles from remaining dough balls in the same method.

Heat oil in a deep fry pan and put 4-5 mathri at a time and fry on low flame until crispy and golden colour, flip it over to another side and fry until another side turns golden brown and crisp.

Take them out from the oil and Spread a napkin on a plate and keep the fried mathris on the napkin. Napkin will soak all the excess oil from  the mathris.

Fry remaining mathris in the same way. Cool them at room temperature and store methi ki mathri in an airtight container. Consume them within 10-15 days.

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