Methi Mathri :
Mathri is a conventional North Indian fashion fresh wafer by and large arranged and devoured upon amid celebrations like Diwali and Karwa Chauth. The trap to get the idealize not so difficult and not so delicate dissolved in the mouth fresh surface of methi mathri lies in the fixings that go into planning its batter and how it’s profoundly browned. The firm mixture arranged with semolina, maida, carom seeds, dark peppercorns, and ghee is the key to its taste and surface whereas Kasuri methi gives it a pleasant Punjabi flavor. Make it in a circular or triangle shape per your cooking abilities and inclination and appreciate it with tea, coffee, or a fair basic grouping of sweet, acrid, and hot chutneys as a nibble. With this recipe’s step-by-step photographs, tips and varieties, and serving thoughts, making this salty and fresh nibble at domestic is super easy.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 24 pieces
Ingredients:
| 1 container Maida (all reason flour) |
| 1/4 container Semolina (sooji or rava) |
| 1/2 teaspoon Carom Seeds (ajwain) |
| 1 teaspoon smashed Kasuri Methi (dried fenugreek clears out) |
| 1/2 teaspoon smashed Black Peppercorns |
| 3 tablespoons Ghee (clarified butter) |
| Oil or ghee, for profound frying |
| 1/2 teaspoon or to taste Salt |
| 1/3 mug + 1/2 tablespoon Water |
Directions:
1. In a bowl, Take maida, semolina, carom seeds, kasuri methi, black peppercorns, 3 tablespoons ghee, and 1/2 teaspoon salt.
2. Blend all fixings utilizing your fingers until the blend turns crumbly.
3. Include water in little incremental steps (1-2 tablespoons at a time, the add-up to water amount required would be approx. 1/3 container) and manipulate it into a firm mixture. It ought to be harder than the paratha mixture. It is not fundamental to work the mixture until smooth surface. Include 1-2 teaspoons more water if required.
4. Cover it with muslin cloth and keep aside for 15-20 minutes. Manipulate the batter once more for a diminutive and partition it into 24-26 break even with parcels. Put each parcel on the rolling board and marginally press it utilizing your palm. Roll it out onto a circular level surface having ½-inch thickness and approx. 2-3 inches breadth utilizing a rolling stick. No requirement to make a idealized round-shaped level puri.
5. Make 8-10 pricks on it utilizing a fork (this will offer assistance in anticipating puffing amid profound singing). Make smoothed circles from the remaining batter balls in the same way.
6. Warm oil in a heavy-based singing skillet over medium fire. When oil is medium hot, include 4-5 rolled circles at a time into the hot oil and diminish fire to moo. Profound sear them over moo fire. When the foot surface turns light brilliant brown, flip it over to another side and deep-fry until another side turns brilliant brown and fresh. It will take around 5-7 minutes and add up to to profound sear on both sides. Lift them out of oil utilizing an opened spoon, deplete the overabundance of oil, and exchange them over to a plate. (On the off chance that is conceivable, spread kitchen tissue on a plate sometime recently putting mathris on it. This will offer assistance to drench the overabundance of oil.)
7. Deep-fry remaining straightened circles in the same way. Cool them at room temperature and store methi ki mathari in a hermetically sealed holder. Expand them within 10-15 days.
Tips and Variations:
- To make triangular-shaped mathri, roll each parcel of the mixture into a 4-5 inch distance across the circle shape, at that point crease it on a single side and once more overlay it on another side. (See photographs given in plain triangle-shaped paratha recipe.)
- Be persistent whereas profound singing since Mathri takes more time to cook as it needs to be profoundly browned over moo warm. If you profoundly broil it over tall fire at that point it will turn brilliant brown promptly but may stay raw from the inside.
- Do not stuff whereas profound searing permits them to cook evenly.
- Make beyond any doubt that the batter is not delicate something else mathri will not turn crispy.
- Kasuri methi is included in granting the Punjabi touch to this firm nibble. You can too include 1/2 teaspoon of cumin seeds and 1/2 teaspoon of sesame seeds instead of kasuri methi and carom seeds for variation.
Taste: Salty and crunchy
Serving Ideas: Serve them with tea in the breakfast or with your favorite chutney as an evening snack.