Methi Mathri

I found this recipe at US Masala.  The triangular shaped mathri looked so good, I thought of making it this afternoon as a snack.  It has been some hours since I made it, but the aroma of the kasuri methi still lingers in the kitchen.

I made only a few - about 10 nos

Maida - 1/2 cup
Whole wheat flour - 1/4 cup
Rava - Semolina - 1 tbsp
Pepper powder - 1/4 tsp
Salt to taste
Baking soda - a large pinch
Carom seeds - 1/4 tsp
Kasoori methi - 1 tbsp
Oil - about 2 tbsp to mix with the flour and more for deep frying

Mix the flours and semolina
Add the other ingredients and the oil
Rub with the fingers so that the mixture feels crumbly
Add water little by little till it forms a firm dough

Rest the dough for a while
Then make small balls of the dough.
Roll into thin puris.  Lightly prick with a fork ( to ensure it does not puff up when frying)
Fold into a triangle.

In the meantime heat the oil - medium heat
Slowly slip in the mathri and allow to brown and turn crisp
Drain the oil, remove.
Cool thoroughly before you store in an airtight tin

I also made a few round mathris.  This should be a thicker puri.  I found that this one was more crisp than the triangular ones - the inside portion was a little soft.  That is something that would have to be taken care of in my future attempts.

But the taste was great.  A great simple snack -easy to make.