Methi mathri is one of my favorite tea time snack. I generally sun dry kasoori methi during winter season and store it. That way I have kasoori methi or dry methi leaves all year round for making methi mathri, using in aloo ki sabzi or paneer ki sabzi. Kasoori methi is also available in packets at Indian grocery stores.
Recipe of methi mathri/ mathi
2 cups maida (all purpose flour)
2 tbsp oil + for deep frying
1 tsp ajwain (carom seeds)
1 tsp salt
1/4 tsp baking soda
1 tbsp kasoori methi (dried fenugreek leaves) - crushed between palms
|rolled out mathris|
1. Take maida, salt, baking soda, ajwain and kasoori methi in a bowl. Add 2 tbsp oil and mix with your hands. Rub the mixture with your fingers so that oil evenly coats maida.
2. Little by little, add warm water so as to knead the all purpose flour into a stiff dough. Let the dough rest for 1/2 an hour.
3. Take walnut (akhrot) sized balls from the dough and roll out on an oiled surface into thin rounds. With the help of a fork, pierce these rounds or mathis here and there so that they don't puff up upon frying.
4. Heat sufficient oil in a kadhai/ wok or a frying pan. When the oil is hot enough, turn the heat to medium. Wait for 2 minutes, and then start putting these rolled rounds or mathris in oil.
5. Fry them on medium heat turning as needed till they begin to give a cooked look. For the final touch, increase heat so that they become golden brown. Fry the mathri in batches.
6. Drain on an absorbent paper using a slotted spoon (pauni/ chaari). Let them cool down completely before storing them in an airtight container. They stay fresh for long.
Note- Do not fry the mathri in very hot oil because then they will remain soft and not crisp. Mathri will be fried on medium heat.