Mehi Mathri
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Ingredients
| Ingredients | Quantity |
|---|---|
| Refined flour (maida) | 2 cups |
| Salt | To taste |
| Carom seeds (ajwain) | 1 1/2 tsp |
| Dried fenugreek leaves (kasoori methi) | 1 tbsp |
| Nutralite | 5 tbsp |
| For deep-frying | Oil |
Servings
| Serving | 20-25 puri |
|---|---|
| Preparation Time | 15 Mins |
| Cooking Time | 25 Mins |
Method
- Take flour in a bowl, add salt, carom seeds and dried fenugreek leaves and mix well.
- Add Nutralite and mix well. Add sufficient chilled water and knead into a hard dough. Cover and rest the dough for 15 minutes.
- Divide into 24 equal balls and flatten them slightly. Roll them out thinly into small puris and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan. Lightly prick them with a fork so that the mathris do not rise like puris.
- Heat sufficient oil in a kadai Slide in the mathris and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and cool completely. Serve or store in air tight tins.
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