Mathri/Mathri

Supplies

  • 2 cups All Purpose Flour
  • 2 tsp Dry Fenugreek Leaves
  • 1 tsp Cumin Seeds
  • 1 tsp Carom Seeds
  • 2 tsp Black Pepper Powder
  • ½ tsp Asafoetida
  • ½ tsp Baking Soda
  • Salt as required
  • 4 tbsp Water
  • Oil for deep frying

Steps

  1. In a large mixing bowl, combine dry ingredients like all purpose flour, dry fenugreek leaves, cumin seeds, carom seeds, black pepper powder, asafetida, baking soda and salt as required
  2. Add water to the dry mixture and knead into a soft dough. Cover and keep aside for 30 minutes
  3. Heat oil for frying in a deep pan. Pinch small balls from the dough and roll them lightly in your palms to even them out
  4. Prick each mathri using a fork and fry them in medium hot oil till crisp and golden
  5. Fry them in batches and enjoy with masala chai