Name: Kasoori methi mathri recipe by Abhilasha Gupta at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Maida 1 cup; Semolina 1 /4 cup; Carom seeds 1 /2 teaspoon; Crushed kasuri methi 1 tablespoon; Black peppercorn 1 /2 teaspoon; Ghee 3 tablespoon; Oil or ghee for frying; Salt or to taste 1 /2 teaspoon; Water 1 /3 cup

ABOUT Kasoori methi mathri RECIPE

Mathri is a traditional North Indian style crispy cracker generally prepared and feasted upon during festivals like Diwali and Karwachuth. The firm dough prepared with maida, semoliya carom seeds, black peppercorns and ghee is the key to it's taste and texture while Kasuri methi gives a nice Punjabi flavour. Make it in a circular or triangle shape per your cooking skills and preference and enjoy it with tea, coffee or just simple assortment of sweet, sour and hot chutney as a snack.

Instructions

Take maida, semolina, carrom seeds, kasuri methi, black peppercorns, 3 tablespoon ghee and 1/2 teaspoon salt in a bowl.
Mix all ingredients together using your fingers until turns crumbly.
Add water in small incremental required would be approx 1/3 cup. Knead it into firm dough. It should be harder than paratha dough. It is not necessary to knead the dough untill smooth surface. Add 1_2 teaspoon more water if requaired.
Cover it with muslin cloth and keep aside for 25 minutes and divide it into 24 equal portions. Place each portion on rolling board and slightly press it using your palm. Roll it out into round flat surface having 1/2 inch thickness diameter using rolling pin. No need to make perfect round shaped flat poori.
Make flattened circles from remaining dough balls in the same way.
Heat oil in a heavy based frying pan over medium flame. When oil is medium hot, add 5 rolled circles at a time into the hot oil and reduce flame to low. Deep fry them over low flame. When bottom surface turns light golden brown, flip it over to another side turns golden brown and crisp. It Will take arround seven minutes total to deep fry both sides. Lift them out of oil using slotted spoon, drain excess oil and transfer them over to a plate.
Deep fry remaining flattened circles in the same way. Cool them at room temperature and store methi ki mathri in an air tight container. Consume them within 10 to 15 days.

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