This is one of the North Indian snacks prepared during festivals like Holi, Diwali and Karwa chauth. They taste exceptionally well when eaten with tea. To twist the snack a bit you can top it up with any veggie topping on a buttery spread and top it with cheese or mayonnaise.
Flaky and crispy methi masala mathri prepared with Indian spices is really scrumptious. These tantalizing mathris are spiced flour crackers. The kasuri methi along with other whole spices is the key to its taste.
This is one of the great snack worth cooking on the festival of colors Holi.
Step by step recipe of Methi masala mathri:Take all whole spices ? 4-5 Clove (Laung), ½ tsp Black pepper corns (sabut kali mirch), 1 tsp Fennel seeds (saunf) and 1 tsp Coriander seeds (sabut dhaniya) in a grinder. Coarsely grind it and keep it aside.
In a wide mixing bowl, take all the flours ? 2 cup refined flour(maida), ½ cup whole wheat flour(atta), ½ cup gram flour(besan) and ¼ cup fine semolina(rava). Mix them.
Add ½ tsp cumin seeds, ½ tbsp. carom seeds, 1 tsp salt, 1/8 tsp asafoetida, 2 tbsp. dry fenugreek leaves and the coarsely ground spices.
Mix all the ingredients really well. Add ½ cup oil to the flour mixture.
Mix it thoroughly to form a bread crumb like mixture.
Now add little water at a time and knead stiff and firm dough. The dough should be tight/hard. I required ¾ cup + 3 tbsp. water to knead the dough.
Cover and keep the dough aside for 20 minutes.
Knead the dough again until smooth. Make small balls from the dough.
Take a dough ball and slightly flatten it with the help of rolling pin on a board. Roll the mathris thick and prick with a fork on both side. Otherwise place the dough ball on your palm and flatten it slightly with another hand.
Likewise, flatten all the dough balls. Place the flatten mathris on a plate.
Take oil for deep frying in a wok and heat sufficiently.Place 7-8 mathris in the wok (according to the size of wok) and fry on medium to low flame.
Flip the ma...