Thursday, 11 December 2014


Methi Mathri


Plain Flour/Maida          - 1 cup
Semolina/Sooji               - 1/2 cup
Vegetable Oil                 - 2 tblspoon for moyen
Kasuri Methi                  - 2 tblspoon
Black Pepper Powder     - 1/4 tsp
Ajwain/Carom Seeds      - 1 tspoon
Salt to taste                      - to taste
Oil                                    - enough for deep frying


In a deep bowl, tip maida, sooji, salt, black pepper powder, ajwain, kasuri methi and 2 tblspoon oil.
Check the moyen in the flour by making fist (Mutthi) with flour if it holds the shape, moyen is right else add 1 more tblspoon in the flour.
With the help of water start to knead it and make it a firm but smooth dough.
Now roll out the dough into a big round sheet.

keep the thickness of the sheet to 1/2 inch.
Now prick the whole sheet with a fork making fork marks all over the rolled sheet.
Now cut out the desired shape with the cooking cutters or cut the sheet with a knife in small diamond shape or square shapes. Please refer the pictures for the shapes.

Heat the enough oil in a Kadahi to fry the Mathris. Put mathris in the oil , make sure not to over crowd the karahi, give mathris some space to puff up.

Checkout the pictures to see the size difference before and after frying Mathris.

Once all the mathris are fried, cool them down before storing in an air-tight container.
We serve Mathris with different condiments at tea-time but they can be enjoyed any time with anything.

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