Methi Mathri

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

1. 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.
2. 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
3. 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.
4. 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.
5. Store in airtight tins.

Nutrition Info