Methi mathri recipe

Name: Methi mathri recipe
Total time: 2100 s
Yield: 20 servings
Cuisine: Indian
Ingredients: 2 cup wheat flour / atta; 2 tbsp rava / semolina / suji (fine); 2 tbsp kasuri methi (crushed); 1 tsp pepper (crushed); ¼ tsp ajwain / carom seeds; 1 tsp cumin / jeera; ½ tsp salt; 2 tbsp ghee / clarified butter; as required water for kneading; as required oil for frying

Zalak Desai @cookandeatwithzalak

Gujrat

#boxweek5 #mathri An easy and popular rajasthani deep fried snack recipe made with wheat flour and fenugreek leaves. it is flaky, crisp and has a similar texture to any popular biscuit with a longer shelf life without any preservative.

Zalak Desai @cookandeatwithzalak

Saved

Ingredients

35 minutes

20 servings

2 cupwheat flour / atta
2 tbsp rava / semolina / suji (fine)
2 tbsp kasuri methi (crushed)
1 tsp pepper (crushed)
¼ tsp ajwain / carom seeds
1 tsp cumin / jeera
½ tsp salt
2 tbsp ghee / clarified butter
as required water for kneading
as required oil for frying

Saved

Steps

35 minutes

1

Firstly, in a large bowl take 2 cup wheat flour and 2 tbsp rava.add 2 tbsp kasuri methi, 1 tsp pepper, ¼ tsp ajwain, 1 tsp cumin, ½ tsp salt and 2 tbsp ghee.
crumble and mix well making sure to form a moist flour.now add water as required and knead the dough.
2

Knead to a tight dough adding more water if required.pinch a ball sized dough and flatten with hand.prick using a fork to prevent from puffing.
fry the mathri in medium hot oil. alternatively, bake in a preheated oven at 180-degree celsius for 25-30 minutes.
3

Fry on low flame till the math floats. this takes approx 1-2 minutes.now continue to fry on low to medium flame till they turn crispy and golden in colour.drain off the methi mathri over kitchen paper to absorb excess oil.
finally, serve mathri with evening chai or store in an airtight container for a month.