By Vidushi Singh
Mathri is a crisp, savoury Indian style cracker. Made with hint of crushed fenugreek leaves, and carom seeds they are tasty and delicious with interesting Indian spices.
1 Cup all-purpose flour (maida) ¼ Cup semolina (rava/suji) ¼ Cup refined oil ¼ Cup dried fenugreek leaves (kasuri methi) Salt to taste 1 teaspoon carom seeds (ajwain) ¼ Cup water Oil for deep frying
Start by preparing the dough, in a bowl add flour, semolina, ajwain, kasuri methi, and salt. Mix it completely with hands.
Mix the dough well with oily hands. Add water and knead until smooth but firm. Rest it for around 15 minutes.
Roll out the dough and cut it to shape. Keep the thickness of the mathri as desired
Take a deep dish and heat some oil and fry the mathris until golden brown.
Now transfer the fried mathri on a napkin and let them cool down. Store in an airtight container.
Serve with tea, coffee and enjoy this dish during festive season.