Khasta Methi Mathris
Servings: 4 people
A crispy and savory tea-time snack with a hint of fenugreek leaves and carom seeds. Methi Mathris are perfect for the festive season or with your evening tea. Try out this easy recipe.
- 1 1/2 cups whole wheat flour
- 1 tbsp semolina (sooji or rava)
- 3 tbsp melted ghee (clarified butter)
- 2 tsp carom seeds (ajwain)
- 3 tbsp kasoori methi (dry fenugreek leaves)
- 1 1/2 tsp salt or to taste
- 1/2 tsp peppercorns
- 3/4 cup chilled water
- Oil for deep frying
- To begin, take whole wheat flour in a large bowl. Add in the semolina (sooji).
- Next, add in salt, carom seeds (ajwain), and kasoori methi (dry fenugreek leaves). Mix well.
- Add in the melted ghee. Rub it in until you get a breadcrumb consistency.
- Knead it into a tight dough using cold water. Do not knead it too much. Let it rest for 10-15 minutes.
- Once it is rested, divide it into equal portions depending on the size of mathris you prefer and shape them into balls.
- Press it down between your palms. Add a peppercorn in the middle and press again.
- Heat oil for deep frying. Add in the mathris a few at a time on low heat. Fry until the bubbles stop appearing and the mathris are golden brown in color.
- The Khasta Methi Mathris are ready to serve. Enjoy with a cup of tea and pickle.
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