Methi Mathri
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Ingredients:
1-1/2 cups all-purpose flour (maida)
1 cup bengal gram flour (besan)
1/2 cup dried fenugreek leaves (kasuri methi)
1 tsp ajwain (carom seeds)
1/2 cup cooking oil
1/2 tsp red chilli powder
Water to knead the dough
Salt as per taste
Oil to deep / shallow fry
Method
1] Take a big bowl and combine all the ingredients very well.
2] Crush the kasuri methi with your hands and mix in the flour mixture.
3] If you are able to make small balls with your hands that means oil is sufficient, if not, then add some more oil until you are able to bind the balls.
4] Gradually add water to make a soft and stiff dough.
5] Make sure that dough is just like poori dough.
6] Cover the dough with damp muslin cloth and keep aside to set for 10-15 minutes.
7] Divide the dough into equal parts and with the help of fingertips, press them to roll out into tiny puris.
8] Now prick the puris with a fork.
9] Heat sufficient oil in a frying pan and drop 2-3 mathris in hot oil
10] Deep fry at medium flame until light brown and keep turning them occasionally.
11] Drain the mathris on a kitchen paper towel and bring at room temperature before storing.
12] Crispy methi mathri is ready serve.
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