Methi mathri is a perfect tea time Indian snack, simply made with all-purpose flour, and fenugreek leaves.
we are using dried kasoori methi leaves in this recipe .
You can store them for many days in an air tight container or you can also take away them while traveling or for picnic
Ingredients:
Refined flour (maida) 2 cups
Salt to taste
Carom seeds (ajwain) 1/2 teaspoon
pepper powder 1 tsp
Kasoori methi 2 tablespoons
Ghee 5 tablespoons
Oil
Method:
1.Take the flour in a bowl, add salt, carom seeds,pepper powder,kasoori methi and mix well. Add melted ghee and mix in well. Add cold water and knead into a hard dough.
2.Cover the dough with damp muslin cloth and keep aside to set for 10-15 minutes.
3.Make small lemon size round balls with the dough.
4.With the help of rolling-pin, roll each ball into a thick round shape about 3 inches in diameter.
5.Pierce every mathri randomly with the help of a fork so that they do not puff up while frying.
6.Heat the oil in a frying pan then put 4-5 mathri in hot oil, deep fry on low to medium flame, till light brown. If you fry on high flame the mathris will remain uncooked from inside. Keep turning them occasionally.
7.Drain them on a kitchen paper towel and bring to room temperature before storing.
8.Crispy methi mathri is ready to be served.
we are using dried kasoori methi leaves in this recipe .
You can store them for many days in an air tight container or you can also take away them while traveling or for picnic
If you like methi can check my methi poori , methi matar masala ,and methi thepla ,bajra methi thepla
Ingredients:
Refined flour (maida) 2 cups
Salt to taste
Carom seeds (ajwain) 1/2 teaspoon
pepper powder 1 tsp
Kasoori methi 2 tablespoons
Ghee 5 tablespoons
Oil
Method:
1.Take the flour in a bowl, add salt, carom seeds,pepper powder,kasoori methi and mix well. Add melted ghee and mix in well. Add cold water and knead into a hard dough.
2.Cover the dough with damp muslin cloth and keep aside to set for 10-15 minutes.
3.Make small lemon size round balls with the dough.
4.With the help of rolling-pin, roll each ball into a thick round shape about 3 inches in diameter.
5.Pierce every mathri randomly with the help of a fork so that they do not puff up while frying.
6.Heat the oil in a frying pan then put 4-5 mathri in hot oil, deep fry on low to medium flame, till light brown. If you fry on high flame the mathris will remain uncooked from inside. Keep turning them occasionally.
7.Drain them on a kitchen paper towel and bring to room temperature before storing.
8.Crispy methi mathri is ready to be served.
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