makes
20
prep
15 minutes
cook
20 minutes
difficulty
Easy
makes
20
serves
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
500 g plain flour
2 tbsp coriander seeds, pounded lightly
1 tsp salt
1 tsp carom seeds (ajwain)
¼ tsp baking soda
¼ tsp baking powder
3 tbsp dried fenugreek leaves (kasuri methi)
150 g ghee (clarified butter), melted
Water as required for the dough
2 cups vegetable oil, for deep frying
Resting time: 10 minutes
Instructions
- Combine the flour, salt, coriander seeds, carrom seeds, baking powder, baking soda, and fenugreek leaves in a flat-bottomed bowl.
- Add the ghee slowly, mixing to get a crumble.
- Add water slowly, and start kneading the dough until you have a soft round ball that is not sticky. Allow the dough to rest for 10 minutes.
- Heat oil in a wok on a medium heat.
- Roll the dough into a log and divide it into 3 equal pieces.
- Divide each piece of dough into small balls the size of a lemon and roll till smooth. Gently flatten each ball with your thumb into small discs around half a centimetre in thickness.
- Drop a small ball in the oil, if it rises immediately the oil is hot enough. Add the discs of dough in the oil one by one, reduce the heat and fry gently for 8-10 minutes making sure they are golden and brown on all sides and not burnt. Repeat in batches as required.
Note
Carom Seeds (ajwain), and dried fenugreek leaves (kasuri methi) can easily be found in Indian groceries or online.
After cooling, mathri can be stored in airtight containers for up to two months.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
