Kasuri methi mathari

Ingredients:

• Maida: 4 cup
• Besan: 1 cup
• Kasuri methi (dry leaf): half cup
• Salt: 1 tablespoon
• Kalonji (Onion seed): half teaspoon
• Ajwain: 1 teaspoon
• Asafoetida: half teaspoon
• Black pepper: 20-25 no.
• Cumin: half teaspoon
• Oil: for deep frying
• Oil: ¾ cup (for moin that is put it into dough itself).

For making dough:

1. Take a wide vessel; pour Maida, Besan, oil, onion seed, Ajwain, cumin, kasuri methi, asafoetida, black pepper and salt. Mix well by rubbing between palms.
2. Add hot water in small quantity and knead them, if required, put some more water till the dough remains little harder than paratha.
3.  (The dough can be made in food processor also)
4. Cover and Keep aside, to be used after half an hour

Preparation:

1. Make small lemon size balls.
2. Just press slightly with help of your palm, as photo.
3. Prepare all balls like this, keep aside.

Method:

1. Take a deep fry pan, put oil and heat on medium.
2. To check if oil is ready put a little piece of dough in the oil it comes up slowly.
3. Deep fry some quantity of mathari on medium low heat.
4. Stir them in between, fry it from both sides.
5. Fry till it becomes golden brown in colour.
6. Take it out on the paper napkin, to absorb Excess oil.
7. Let it cool completely, about half an hour.
8. It will become crispier.
9. Note: if it is fried on high heat, it will be soft. It will be not crispy.
10. “Kasuri methi Mathari” is ready; serve with hot tea or coffee.

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  • Kasuri methi mathari: teatime
  • Kasuri methi is my favorite snack.
  • Now, you make for your little one, he also likes it.
  • This is delicious snacks store for months.

Kasuri methi mathari by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.