Methi mathri is a wonderfuly nd popular tea time snack made from all-purpose flour, chickpea flour and dried fenugreek leaves. These crispy methi mathris can be stored is delicious eaten with a variety of condiments and a hot cupy of spicy tea. Here is a recipe from celebrity chef Sanjeev Kappor on how to make the Mathri.
Ingredients:
2 cups refined flour (maida)
Salt to taste
½ teaspoon carom seeds (ajwain)
1 tablespoon dried fenugreek leaves (kasoori methi)
5 tablespoons Nutralite
Oil for deep-frying
Method of preparation
Take flour in a bowl, add salt, carom seeds and dried fenugreek leaves and mix well.
Add Nutralite and mix well. Add sufficient chilled water and knead into a hard dough. Cover and rest the dough for 15 minutes.
Divide into 24 equal balls and flatten them slightly. Roll them out thinly into small puris and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan. Lightly prick them with a fork so that the mathris do not rise like puris.
Heat sufficient oil in a kadai Slide in the mathris and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and cool completely. Serve or store in air tight tins.
Delicious Methi Mathri