Methi mathri

Step 1

Heat 1 tbsp of oil in a pan, add the chopped methi, and sauté until it becomes soft. Turn off the heat.

Step 2

In a bowl, combine wheat flour, semolina, cumin seeds, black pepper powder, red chili powder, turmeric powder, sesame seeds, and sendha namak. Mix all dry ingredients well.

Step 3

Add the cooked methi to the dry ingredients, followed by 2 tbsp of clarified butter (ghee). Mix well. Gradually add water and knead into a tight dough. Let it rest for 10 minutes.

Step 4

Mix 2 tbsp of corn flour with 3 tbsp of ghee to make a paste. Make a well in the dough, add the corn flour paste, and knead again. Divide the dough into equal parts.

Step 5

Roll each part into a thin circle like a roti. Spread a little corn flour paste on each roti, fold, and roll again to ensure the mathris are layered.

Step 6

Heat oil in a deep pan. Once the oil is hot, carefully slide in the mathris. Fry over medium heat until they turn golden and crispy.

Step 7

Remove the mathris from the oil and let them cool on paper towels. Once cooled, store in an airtight container.