Mathri is a great and easy snack to munch any time of the day. Moreover, adding methi to this makes it more flavoured.
Yields: 25-27, Preparation Time: 10 minutes, Cooking Time: 30 minutes
2 cups all purpose Flour
1tbsp dry Fenugreek leaves
1/2 cup Semolina (sooji)
1 tbsp Rice flour
2 tbsp Oil to knead the dough
1/2 tsp Carrom seeds (ajwain)
Salt to taste
Oil for frying
In a large bowl sieve all purpose flour. Add salt, rice flour, semolina, ajwain, kasuri methi and mix well.
Add oil and water to knead a little stiff dough. Wrap the dough with a damp cloth to retain the moisture and keep it aside for 1/2 hr.
Divide the dough into equal parts and with the help of fingertips, press them to roll out into tiny puris. Now prick the puris with a fork. Deep fry the mathris on medium flame. Keep flipping them regularly for frying evenly. Place them on an absorbent paper. Cool completely and store in an air tight container.
User comments & tips:
Pricking the puris gently with a fork, before frying, will ensure that the mathris do not pop like puris.