-
1
In a large mixing bowl, combine together flour, semolina, ajwain, kasuri methi, ghee (or oil) and salt.
-
2
Combine the ingredients using your fingers. The mixture should resemble fine bread crumbs.
-
3
lowly add water and knead into a stiff yet pliable dough.
-
4
Do not add too much water at time. Dough need not be smooth yet stiff to touch. Keep aside covered for 20-30 minutes covered with a wet muslin cloth.
-
5
Now to shape the mathri, divide the dough into equal size balls and flatten them with your thumb or fingers to form disc. Do not press the disc too hard. It would reduce the thickness of the mathri.
-
6
Once all the mathris are shaped, heat oil for deep frying in a heavy bottomed pan over medium heat. Make 2 - 3 pricks on each mathri using a fork or toothpick.
-
7
As the oil reaches the desired temperature, reduce the heat to low.
-
8
Place 6-8 mathri at a time based on the size of the vessel and fry till golden brown, flipping over and cooking from both the sides.
-
9
Increase the heat to medium-high towards the end of the cooking process and when the mathris attain a golden shade
-
10
Drain and place on an absorbent paper. Similarly, fry the entire batch of Methi Mathri.
-
11
On cooling, Methi Mathri attain a crisp texture. Store in an airtight container at room temperature.
