Pinwheel Methi Mathri
Crispy, flaky, and absolutely delicious. The Pinwheel Methi Mathri is the perfect tea-time snack that will have you reaching out for more. Try this easy-to-cook recipe.
- 1 1/2 cups whole wheat flour
- 1 tbsp semolina (sooji)
- 3 tbsp ghee
- 2 tsp carom seeds (ajwain)
- 3 tbsp kasoori methi (dry fenugreek leaves)
- 1 1/2 tsp salt or to taste
- 1 tsp peppercorns
- 3/4 cup cold water
For the slurry
- 1 tbsp ghee
- 1 tbsp flour
- Once it is rested, knead the dough again. Divide it into two equal portions and roll them out into 1/2 cm thickness.
- Prepare a slurry of 1 tbsp ghee and 1 tbsp flour. Mix well. Apply it generously over the rolled-out dough.
- Roll up the dough tightly into a log. Make sure it is not loose or the pinwheels will open up while deep frying.
- Cut the logs into 1" pieces. You can increase the size if you want bigger size mathris.
- Press down the pieces between your palms. Add a peppercorn in the middle and roll it out.
- Heat oil for deep frying. Add in the mathris a few at a time and reduce the heat. Fry on low heat until the bubbles stop appearing and the mathris are golden brown in color.
- The Pinwheel Methi Mathris are ready to serve. Enjoy with a cup of tea or coffee.
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