Name: Masala Methi Mathri recipe by Amrita Iyer at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 2 cups flour(maida); 1/2 cup plus 1 1/2 tbsp pure ghee; Water as required; 2 tsp salt/to taste; 1 1/2 tsp Carom seeds(Ajwain); 2 tbsp dried Fenugreek leaves(Kasuri methi); 2 tsp Garam Masala; 1 tsp Turmeric Powder(Haldi); 2 tsp Kashmiri Red Chili Powder; 2 tsp Coriander Powder(Dhania); 1 tbsp coarsely powdered Coriander seeds(sabut dhania); 2 tbsp Chaat Masala(optional); Oil for frying

ABOUT Masala Methi Mathri RECIPE

Near my home there is a store called Sharma Sweets and Namkeen which makes the most amazing Indian sweets and savouries including Paneer and Koya.This recipe is their trademark and during winters there is a rush to buy Methi Mathri,hot Jalebi and piping hot Samosas to be enjoyed with a cup of Masala Chai. Now I am also a die hard fan of these roundels spiced with fenugreek and literally melting in the mouth when had.It has taken me approximately 2 years to perfect this recipe and now I am absolutely over the top at its success!This recipe requires pure ghee for the “moyan” or kneading.Do not compromise on that for a really delicious treat!And then a 15 minute extra walking will do the job..:)! So here is the recipe!

Ingredients Serving: 8

2 cups flour(maida)
1/2 cup plus 1 1/2 tbsp pure ghee
Water as required
2 tsp salt/to taste
1 1/2 tsp Carom seeds(Ajwain)
2 tbsp dried Fenugreek leaves(Kasuri methi)
2 tsp Garam Masala
1 tsp Turmeric Powder(Haldi)
2 tsp Kashmiri Red Chili Powder
2 tsp Coriander Powder(Dhania)
1 tbsp coarsely powdered Coriander seeds(sabut dhania)
2 tbsp Chaat Masala(optional)
Oil for frying

Instructions

Sift flour and salt into a mixing bowl and add all the dry ingredients – Carom and Coriander seeds,powdered Fenugreek leaves,Garam Masala,Turmeric,Red Chili and Coriander powders.Mix well.
Make a well in the centre of the bowl and pour in the ghee.Start mixing the ghee with the flour and spices till the ghee is well amalgamated.
Now start mixing in the water 2 tbsp at a time ensuring that the dough does not get excess water.In the end you should have a hard dough which is not smooth but a little uneven in texture which is fine as the Mathris will be very crisp then
Rest the dough for 30 minutes for the gluten to swell.Heat oil in a pan on medium heat.Meanwhile as the Oil is getting heated up,take walnut sized portions of the dough and pat them flat on a surface.
With four fingers shape it into an uneven disc(the more uneven the better) which gives it a traditional rustic shape.
Fry the Mathris over medium-low heat till they are light brown.Drain on an absorbent kitchen paper.Take out on a plate and sprinkle with the Chaat Masala.
Serve at room temperature with hot masala chai.Best during the rainy season and winters!

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