Methi Mathis (mathri)


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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.

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Methi Mathis (mathri) recipe - How to make Methi Mathis (mathri)

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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

  1. Knead together plain flour, salt, fenugreek and 100 ml oil and water to make dough.
  2. Keep aside for 10 minutes. make 25 small balls out of it.
  3. Using a rolling pin, make flat discs with each ball (eash 4 cm in diameter and 2 mm thick).
  4. Heat oil in a wok and fry them in batches on medium-low flame for about 8-10 minutes, till light brown in colour.
  5. Keep aside to cool. serve at rom temperature.

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This recipe was contributed by vinodsharma on 23 Jan 2001

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