Methi Mathri

Ingredients

Refined flour/ maida  2 cups

salt   1 tsp

Carom seeds (ajwain)  1/2 tsp

dry Fenugreek leaves (kasturi methi)  1 tbsp

clarified butter (ghee)   5 tbsp

peppercorns  1 tsp

 oil for deep frying

water as needed

Method

Crush the pepper corns very coarsely.

Take flour in a bowl, add salt, ajwain, kasoori methi, peppercorns and mix well. 

Add five tablespoons of melted clarified butter and mix well. 

Add sufficient cold water and bring together into a hard dough. 

Cover and rest the dough for fifteen minutes.

Divide the dough into twenty-four equal balls and flatten them slightly. 

Press lightly the center with your thumb to make a slight depression. Prick with a fork.

Heat sufficient oil in a pan, deep-fry the mathris on medium heat till golden and crisp.

Drain and place on an absorbent paper. Cool completely. Store in airtight tins.

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