Crispy Mathri Recipe | Methi Mathri | How to make Mathri | Tea Time Snacks

Grab a bowl and add 2 cups of all purpose flour.

Add 1/4 cup of fine grained semolina.

Add 1 teaspoon kalonji, 1 teaspoon ajwain, 1 tablespoon crushed kasoori methi, 1 teaspoon crushed peppercorns, salt as per taste, a pinch of hing, and a pinch of baking soda. Mix everything well.

Add 1/4 cup of hot ghee and mix it well with a spoon.

Once the ghee cools down, use your hands to incorporate it well into the mixture. The flour should hold shape; if it doesn't, add more ghee.

Add as little water as possible; I added 7 tablespoons of water and knead it roughly to bring the dough together. Do not knead it smooth like a roti dough.

Cover it and let it rest for 15 minutes.

Take a little quantity of the dough in your hands and roll it a bit, then flatten it to around 5 millimeters thick.

Start heating enough oil for deep frying on low flame.

With the help of a fork, pierce the mutteries through and through.

Once the oil is hot enough, add a few of the mutteries and flip them after three to four minutes.

Keep flipping and frying the mutteries till they turn golden brown.

Let them cool down completely before serving.

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