Methi Mathri by Zarnak Sidhwa

Ingredients:

• Flour 1 cup
• Semolina 1/2 cup
• Oil 2 tbsp
• Dry fenugreek leaves 2 tbsp
• Black pepper powder 1/4 tsp
• Carom seeds 1 tsp
• Salt to taste
• Oil for deep frying
  

Method:

1. In bowl, mix flour, semolina, salt, black pepper powder, carom seeds, dry fenugreek leaves and 2 tbsp oil.
2. Check if flour holds its shape, when pressed into fist or add more 1 tbsp flour.
3. With help of water, start to knead it and make it firm but smooth dough.
4. Now roll out dough into round 1/2 inch thick.
5. Prick with fork.
6. Cut into desired shapes with cookie cutter or into diamond shapes.
7. Heat oil, fry Mathris, making sure not to overcrowd wok, give mathris some space to puff up.
8. Once all mathris are fried, cool them before storing in air-tight container.