Snacks: Methi Mathi & Matar Mathi

Methi Mathi

Ingredients:

1 cup Wheat flour.
1 cup refined flour (maida)
0.5 cup Besan
0.5 cup sooji
1 pinch baking powder
1 tea spoon salt (adjust according to taste)
1 bunch methi (1 handful) or 2-3 spoons dried kasori methi.
2 table spoons grated coconut.
2 green chillies.
2 table spoon ghee/refined oil

Method:

If using fresh methi, crush it using grinder into coarse paste. Crush green chillies as well.

Take all the flours and sooji and baking powder and sieve them together.

Heat ghee to luke warm. If using refined oil, heat it to high and allow it to cool to luke warm.

Mix oil with flour mixture, a little at a time. End result should be when pressed tightly, the flour mixture should hold together, but it should not be wet with oil.

Kend using little warm water. Add the methi paste also.

Dough should be hard.

Make small rounds and press with hand. MAke them atmost 2-3 mm thick.

Fry in refined oil. Use thick bottomed vessel. Frying must be done at low heat, but when about to put the fresh mathi to fry, increase the heat to high. Similarly increase the heat to high when about to take out. It should take about 5-8 mins of frying till they turn golden brown.

Matar Mathi

1 cup maida
1 cup wheat flour
1 tea spoon ajwayn.
Salt to taste.
Ghee /oil for kending.

Mix ghee as described above. Kend the dough as done for methi mathi.
Divide dough into 2 or 3 portions. Flatten it so that they are not more than 2-3 mm thick. Fry as for methi mathi.