Methi mathri

Name: Methi mathri
Total time: 1800 s
Yield: 12-14 servings
Cuisine: Indian
Ingredients: 200 gms wheat flour; 2 Tbsp ghee; 3 Tbsp oil; 1 cup fresh chopped fenugreek; 2 Tbsp jaggery; 2 teaspoons red chilli powder; 1/4 tsp haldi powder; As per taste Salt; 3 tbsp sesame seeds; 1 teaspoon ajwain (carom seeds); for (slurry); 2 Tbsp rice flour; 2-3 spoons Ghee; As required Oil (fry)

Jayshree bhatt pandya हर फूड कुछ कहता है💕 @Jayshree_Bhatt

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Jayshree bhatt pandya हर फूड कुछ कहता है💕 @Jayshree_Bhatt

Al Jubail Saudi Arabia

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Ingredients

30 mints

12-14 servings

200 gmswheat flour
2 Tbspghee
3 Tbspoil
1 cupfresh chopped fenugreek
2 Tbspjaggery
2 teaspoonsred chilli powder
1/4 tsp haldi powder
As per tasteSalt
3 tbspsesame seeds
1 teaspoonajwain (carom seeds)
for (slurry)
2 Tbsprice flour
2-3 spoonsGhee
As requiredOil (fry)

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Steps

30 mints

1

First of all make a slurry by adding ghee & rice flour
2

Heat 2 tsp ghee & roast chopped fenugreek leaves. Add jaggery. Roast for 2 minutes.
3

Add roasted fenugreek, oil and other ingredients into wheat flour. Knead a semi stiff dough. (dough should be little hard than paratha dough). Divide the dough into equal size balls.
4

Roll the dough into a thin chapati. Spread slurry prepared earlier on its surface. layer it with another dough. Repeat layering and greasing process. Now roll tight making sure the layers hold well. you can vary the number of layers to your choice while preparing puri.
5

Cut into the size of your choice. Again roll it.
6

Deep fry into medium hot oil on low flame.Fry till it turns golden brown.
7

Enjoy tasty & crispy mathri.