Methi Mathri Crispy fried mathri eaten with pickles. By Sanjeev Kapoor 03 May 2016 in Recipes Course New Update Main Ingredients Refined Flour, Kasoori Methi Cuisine Indian Course Snacks and Starters Prep Time 11-15 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Methi Mathri 2 cups Refined Flour 1 tablespoon Kasoori Methi to taste Salt 1/2 teaspoon Carom seeds (ajwain) 5 tablespo to deep fry Olive oil Method Advertisment Take flour in a bowl, add salt, carom seeds, kasoori methi and mix well. Add five tablespoons of olive oil and mix well. Add sufficient cold water and knead into a hard dough. Cover and rest the dough for fifteen minutes. Divide into twenty-four equal balls and flatten them slightly. Roll them out thinly into small puris (flat roundels) and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan (mouth freshner made wit Heat sufficient oil in a kadai (wok). Slide in the mathris and deep-fry on medium heat 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 (fried Indian bread). Drain and place on an absorbent paper. Cool completely. Store in airtight tins. Nutrition Info Calories 1521 Carbohydrates 177.7 Protein 26.6 Fat 78.2 Other Fiber Naicin- 5.8mg #Carom seeds (ajwain) #Olive oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article