Ingredients

• 1-1/2 cups all-purpose flour (maida)
• 1 cup bengal gram flour (besan)
• 1/2 cup dried fenugreek leaves (kasuri methi)
• 1 tsp ajwain (carom seeds)
• 2 green chillies finely chopped
• 1 inch ginger properly minced
• 1/2 cup cooking oil
• 1/2 tsp red chilli powder
• Water to knead the dough
• Salt as per taste
• Oil to deep / shallow fry

Instructions

1. Take a big bowl and combine all the ingredients very well.
2. Crush the kasuri methi with your hands and mix in the flour mixture.
3. If you are able to make small balls with your hands that means oil is sufficient, if not, then add some more oil until you are able to bind the balls.
4. Gradually add water to make a soft and stiff dough.
5. Make sure that dough is just like poori dough.
6. Cover the dough with damp muslin cloth and keep aside to set for 10-15 minutes.
7. Make small lemon size round balls with the dough.
8. With the help of rolling-pin, roll each ball into a thick round shape about 3 inches in diameter.
9. Pierce every mathri randomly with the help of a fork so that they do not puff up while frying.
10. Heat sufficient oil in a frying pan and drop 2-3 mathris in hot oil
11. Deep fry at medium flame until light brown and keep turning them occasionally.
12. Drain the mathris on a kitchen paper towel and bring at room temperature before storing.
13. Crispy methi mathri is ready serve.