Methi Mathri Recipe

 

Ingredients

1 Cup maida

¼ Cup rava

¼ Cup refined oil or any flavorless oil

¼ Cup kasuri methi

Salt to taste

1 teaspoon carom seeds (ajwain)

¼ Cup water, at room temperature

Oil for deep frying

Instructions

Prepare Mathri Dough:

In a large mixing bowl, combine together flour, rava, ajwain, kasuri methi, and salt. Mix nicely using a spoon or your fingers.

Pour oil and rebu the flour mixture using fingers. The flour mixture should resemble fine bread crumbs. Add water, one tablespoon at a time, and knead a stiff yet pliable dough. Knead the dough for 5 – 10 minutes.

Keep the dough aside for 15 minutes covered with a wet cotton cloth.

Shape Mathri:

 divide the dough into equal size small balls and flatten them with your fingers or palm to form a tiny disc. Do not press the disc too hard. It would reduce the thickness of the mathri. Similarly, shape all the mathri.

Frying Mathri:

Meanwhile, heat oil for deep frying in a heavy-bottomed pan over medium flame.

As the oil reaches the desired temperature, reduce the heat to low. Place 6-8 mathri at a time based on the size of the vessel and fry till golden brown, flip at regular intervals and cook evenly from both sides.

Increase the heat to medium-high towards the end of the cooking process and when the mathris attain a golden shade

Transfer the fried mathri to a metal sieve or colander lined with a paper towel. Similarly, fry the mathri in small batches.

Allow mathri to cool down completely before storing it. Store in an airtight container at room temperature.