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.
Servings: 4
- 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
To begin, take whole wheat flour in a large bowl. Add in the semolina or sooji. Next, add in salt, carom seeds (ajwain), and kasoori methi (dry fenugreek leaves). Mix well. Add in ghee or clarified butter. Rub it in until you get a breadcrumb consistency. Knead it into a soft dough using cold water. Let it rest for 10-15 minutes. 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.