Methi Mathis (mathri)
by vinodsharma
23 Jan 2001
This recipe has been viewed 25653 times
A deep fried flat bread recipe with flavours of methi leaves or fenugreek leaves, Methi mathis (mathri) taste best wit aloo ki subzi or pickle.
Methi Mathis (mathri) recipe - How to make Methi Mathis (mathri)
Preparation Time: Cooking Time: Total Time:
500 gms plain flour (maida)
100 ml oil
10 gms dried fenugreek leaves (kasuri methi)
1/2 tsp cumin seeds (jeera)
lukewarm water, enough to bind a firm dough
oil for frying
Method
- Knead together plain flour, salt, fenugreek and 100 ml oil and water to make dough.
- Keep aside for 10 minutes. make 25 small balls out of it.
- Using a rolling pin, make flat discs with each ball (eash 4 cm in diameter and 2 mm thick).
- Heat oil in a wok and fry them in batches on medium-low flame for about 8-10 minutes, till light brown in colour.
- Keep aside to cool. serve at rom temperature.
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