Recipe- Crispy And Extremely Popular Methi Mathri

Methi Mathri Recipe – crispy and extremely popular Indian Snack made using whole wheat flour, maida, suji/oats, methi leaves (fresh / dry kasuri methi), spices and oil. They are perfect for Holi/Diwali or any Indian brunch or party. Serve with tea/drinks.They are circular discs like savory Indian snacks made using whole wheat (atta)/ all-purpose flour (maida) / semolina (suji) or all the three combined and methi (fresh or dry).

The traditional ones are usually fried or baked in a clay oven called tandoor but you know me and being a big-time snacker, I always make them baked.

Ingredients

1 Cup Atta (Whole Wheat Flour)
1/2 Cup Maida (All Purpose Flour)
1/4 Cup Suji
3 Tbsp Dry Kasuri Methi (Fenugreek Leaves)
3 Tbsp Vegetable Oil
1/2 Cup Water - for dough
2 Tsp Ajwain (Carrom Seeds)
1 Tsp Turmeric Powder - optional
1 Tsp Chili Powder - optional
1.5 Tsp Salt - use as per taste

Method

* Add the flour, spices and oil in the machine and start whisking till the dough turns into a crumble.

* Add water and start the machine, keep it running till it forms a smooth dough.

* Remove the dough from the machine and place on a smooth surface to knead for a minute (remove any fine lines or cracks).

* In a large bowl, add all the dry ingredients, oil and mix everything to make a crumble.

* Try making a ball of the crumble and if it holds together, the dough is ready for next step or add 1tbsp of oil (extra).

* Now add water and form a smooth - tight dough.

* Divide the prepared dough into 4 equal parts and make smooth balls.Spread some dry flour on a flat surface (or chakla if using) and place 1 dough ball.

* Flatten and roll it into a circular disc using a rolling pin (about 1 inch thick).Now take a fork and make dots all over the dough (this prevents mathri from puffing up).

* Now take a small circular cookie cutter or any sharp-edged circular disc/katori/bottle lid.Place the circular lid (sharp side facing down on the flattened dough) and similarly make 5-6 discs shape on the rolled dough.

* Now lift the circular disc-shaped dough and keep them aside.Similarly, roll all the dough and make 25 or more discs (they will ALL have dots on it).

* Heat 1 cup oil in a wok/deep pan.Add 4-5 uncooked mathri and stir continuously for 1-2 minutes (keep turning the mathri).

* Once the mathri are cooked/turn golden brown, remove them over a kitchen towel (to soak excess oil). Similarly, fry all the mathri and cool completely.