It’s the season of Methi again. Methi is a green, leafy, seasonal vegetable that’s available in winters. It can be used to make a variety of dishes and snacks. I love methi mathri, it can be prepared using fried methi as well (kasurimethi) which is available in market at all times but the flavour of fresh methi is anyday better. Best part of making mathris at home is that you can use wheat flour instead of maida. Let’s see how we can make methi mathri at home.
Cooking Time
20 minutes
Kitchen Standing Time
30 minutes
Servings
25 Mathris
Accompaniments
Tea
Ingredients:
- 2 cups Wheat Flour
- ½ cup Sooji
- 100 gms Methi leaves
- ¼ cup desi ghee
- ½ TBSP red chilli powder
- 1 TBSP Chaat Masala
- 1 TBSP Coriander Seeds
- 1 TBSP Ajwain
- 1/2 cup water
- Salt to taste
Step 1: Separate the methi leaves in a bowl and wash well (atleast 3-4 times). Chop the methi leaves finely.
Step 2: Take Wheat Flour in a big bowl. Add Sooji and Ghee and mix well. It will turn into a soft mixture.
Step 2:Now add all spices and methi leaves and mix well.
Step 3: Add water slowly to the mixture and kneed into a dough. The dough should be moderately soft. Keep the dough aside for about 30 minutes and let it rest.
Step 4: Take small portion of the dough (lemon sized) and make round balls and then flatten them. You can choose to make very thin mathris, these will be very crisp or you can keep them a little thick based on your preference.
Step 5: Heat oil in a kadai. Make sure the oil is properly hot.
Step 6: Now turn the flame low and add 7-8 mathris at a time. Let them cook on low flame, don’t turn the flame to high at any time else they will taste bitter. Let them cook until golden brown.
Step 7: Take the cooked mathris out in a plate and add the next lot.
Step 8: Serve with hot tea.
Try this recipe and home and enjoy the lockdown!
Happy Cooking!