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Methi Mathri

Methi Mathri is a crispy snack from North India. 
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 50 pieces
Course: dry snack, festive treats, kids favourite, travelling food
Cuisine: north indian
Ingredients Method

Ingredients
  

  • 2 cup wheat flour / atta
  • 1/4 cup semolina
  • 3/4 cup fenugreek leaves
  • 2 tablespoon ghee
  • 1 teaspoon cumin
  • 1 teaspoon pepper powder
  • 1/2 teaspoon ajwain
  • salt to taste
  • 1/4 cup water
  • oil for frying

Method
 

  1. 2 cups wheat flour
    1/4 cup semolina
    3/4 cup fenugreek leaves
    2 tablespoon ghee
    1 teaspoon cumin
    1 teaspoon pepper powder
    1/2 teaspoon ajwain
    salt to taste
    1/4 cup water
    oil for frying
    Add water to it, knead to a stiff dough.
    Keep it aside for five minutes.
    Heat oil in a pan.
    Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
    Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.
    Repeat for the rest of the dough.
  2. Cut and wash the fenugreek leaves, put them in a colander.
  3.  Mix wheat flour and semolina in a bowl. Add cumin, pepper powder, salt and ajwain to it. Add ghee and rub it well. fenugreek leaves, mix well.
  4. Add water to it, knead to a stiff dough.
  5. Keep it aside for five minutes.
    Heat oil in a pan.
  6. Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
  7. Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.
  8. Repeat for the rest of the dough.