Methi Mathri

 Mathri is usually made with flour or refined flour (maida) and flavoured with spices. While making it is simple, getting that perfect crispiness can sometimes be tricky. The key lies in the dough, the amount of ghee and the way the mathri is fried. Here are the tips to help you get that halwai-style texture at home.

Ingredients and Preparations

Take two cups of refined flour and sieve it well. Add salt to taste, half a teaspoon of ajwain rubbed between your palms, two tablespoons of kasuri methi, half a teaspoon of black pepper powder and half a teaspoon of baking soda. Add half a cup of slightly lukewarm desi ghee or refined oil. The recipe notes that around 300 grams of ghee is used for one kilogram of refined flour while kneading. Mix everything well and gradually add water to prepare the dough. 

 The dough should be slightly stiff rather than soft and smooth. Roll it out similar to a samosa dough, but do not knead it until completely smooth. Simply bring the dough together and keep it firm. According to the recipe, more cracks in the dough can help make the mathri crispier. Cover the dough with a cloth and let it rest for around 10 minutes.

After 10 minutes, lightly knead the dough again and divide it into small portions. Roll each portion into a round ball, similar to how you roll laddus. Place the balls on a rolling board and press them gently in the centre with your palms. Repeat the process with the remaining dough.

  

 You can also flatten the mathri using a rolling pin, although the recipe notes that the shape may not be as perfect as the halwai-style method. Heat oil in a pan until it is slightly hot, then place the mathris in it. Do not stir them immediately. Give them some time to fry. Once they rise to the surface, stir them gently and allow them to cook properly.

 After about two minutes, gently stir the mathris and keep the heat low. Flip them only after one side is thoroughly cooked, then allow the other side to cook slowly. It takes at least six minutes for the mathris to cook on both sides. Remove them once they turn slightly golden, making sure the colour is even.

 

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