RAJASTHANI METHI MATHRI GOLDEN HEARTS

RAJASTHANI METHI MATHRI GOLDEN

                                         HEARTS

                                              (Yield: 12 Mathri)

Methi mathri is a Rajasthani savory snack made from Maida Flour/Whole Wheat Flour. Methi Mathri is a perfect teatime snack.

INGREDIENTS:

·      ¾ cup Maida Flour (All Purpose Flour)

·      3 T Melted Ghee (Clarified Butter)

·      1/3 tsp. Salt or as per taste

·      1 ½ T Kasuri Methi (Dry Fenugreek Leaves)

·      ¼ tsp. Ajwain Seeds (Carom Seeds), rub carom seeds between palms to release aroma before adding to the flour.

·      Roughly 2 ½ T Water or as needed to make somewhat between soft and stiff dough

·      Oil for deep frying

LET’S COOK:

In a bowl combine flour and ghee and rub ghee with the flour for 1-2 minutes.

Add salt, kasoori methi and carom seeds and mix with the flour.

Add water and knead dough, cover and keep aside for 10 -15 minutes. (DO NOT OVER KNEAD THE DOUGH)

Knead dough for few seconds and divide the dough into 2 big equal size balls.

Roll out each ball into ¼ to ½ cm. thick and 6”diameter roti.

Press cookie cutter into roti and cut out as many as possible heart shape mathri. Roll out 2^nd dough ball and do the same.

Combine left over extras from both roties and roll out again.

You will get about 12-heart shape mathri.

Meanwhile heat enough oil in the deep frying pan over medium heat.

Lower the heat to medium low. Mathri should rise slowly to the top to make it crispy from inside out. If oil is too hot then mathri will turn brown faster and it will stay soft (raw) inside.

Fry only 5-6 mathri at a time over medium low heat until golden brown on both the sides.

Drain on paper towel to absorb extra oil.

Finish frying all remaining mathri.

Allow them to cool completely.

Store in an airtight container.

It should stay good for 1 week.

Serve methi mathri with masala tea, it tastes great.

Enjoy…

VARIATION:

If you do not have cookie cutter then roll out into small 2” diameter roti and then fry.

2 T Ghee is enough to make Methi Mathri but by adding 3 T Ghee, you will get crispy and flaky mathri, which literally melts, in the mouth.

Add Roasted Cumin Seeds instead of Ajwain Seeds (Carom Seeds)

Take Whole Wheat Flour instead of Maida Flour or take half of each.

Add Fresh Fenugreek Leaves instead of Dry Fenugreek Leaves (Kasoori Methi)