Methi Mathri


Cooking Time: 10-15 minutes

Servings: 4

Preparation Time: 20-30 minutes

Category: Veg



•Refined flour (maida) 2 cup

•Salt  to taste

•Carom seeds (ajwain) 1/2 teaspoon

•Kasoori methi 1 tablespoon

•Olive oil +deep fry 5 tablespoon



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 with betel leaf). 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.


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