Methi Phool Mathri

Published On October 24, 2017
In Article
By Sandhya Harsh
0 comments

Prep Time
10 minutes
Cook Time
15 minutes
Difficulty Level
Advanced

Ingredients

All purpose Flour/Maida - 2 cups
Corn flour - 1 teaspoon
Salt - to taste
Ajwain/carrom seeds - 1/2 teaspoon
Roasted and crushed Jeera/Cumin - 1/2 teaspoon
Oil - 1 teaspoon for moyan
Desi ghee - 1 teaspoon for moyan (optional)
Black pepper - 15-20 pieces crushed
Kalaunji/Nigella seeds - 1/2 teaspoon
Dry methi leaves crushed - 1 cup
Oil - for frying
Lime juice - 1 tablespoon (optional)

Instructions

In a mixing bowl, take all purpose flour, add corn flour and mix well.
Next, add ghee for moyan. Then add hot oil on ghee for moyan and rub the flour properly like breadcrumbs.
Add crushed methi leaves to the flour. Add salt, carom seeds, nigella seeds, black pepper and jeera. Optionally add 1 tablespoon lime juice and mix properly.
Knead a soft but firm dough by adding little water and let it rest for 15 to 20 mins by covering with a damp cloth.
After the rest time, knead and roll the dough again. Take a big ball and roll into cylinder. Now make small balls from this. (Like for Poori)
Take a ball and press between palms. Then using fingers, keep pressing from all sides to turn into small and bit thick small pooris.
Roll it with a rolling pin. Spread little oil over it and make cross cuts horizontally, vertically and diagonally. But don't cut till the center point.
Then using your fingers, give leafy shape to the two corners as shown in the pics. Gently press it with a fork all over it. This will help to avoid bubbles. Make more and keep aside for 15-20 mins.
Heat oil in a wok/kadahi till it becomes hot. Lower flame and deep fry the mathris till golden color.
Drain the extra oil by removing from oil using a slotted spatula.
Methi phool mathri is ready to serve, we can store it in an airtight container and enjoy with tea/coffee later.

Servings : 6
Ready in : 25 minutes
Recipe Type : Snacks

No comments yet.

Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.