Methi Mathri with Anda Ghotala

Instructions

1. 1

   Prepare the Dry Mixture

   • In a large mixing bowl, combine the all-purpose flour, semolina, salt, and coarsely crushed black peppercorns.
   • Lightly crush the dried fenugreek leaves and carom seeds between your palms to release their aroma, then add them to the bowl.
   • Whisk everything together until well combined.
2. 2

   Incorporate the Shortening (Moyan)

   • Pour the melted ghee over the flour mixture.
   • Using your fingertips, rub the ghee into the flour until the mixture resembles coarse, damp sand or breadcrumbs.
   • To check for the correct consistency, take a small amount of the mixture in your fist and press it. It should hold its shape and not crumble immediately. This step is crucial for flaky mathris.
3. 3

   Knead and Rest the Dough

   • Gradually add water, a tablespoon at a time, and knead to form a very stiff and tight dough. Be careful not to add too much water; the dough should not be soft like chapati dough.
   • Knead for 3-4 minutes until it comes together.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This allows the semolina to absorb moisture and the gluten to relax.
4. 4

   Shape the Mathris

   • After resting, knead the dough for another minute.
   • Divide the dough into 30 small, equal-sized balls.
   • Take one ball, press it flat between your palms, and then use a rolling pin to roll it into a small disc about 2 inches in diameter and 1/4 inch thick.
   • Using a fork, prick the surface of the rolled mathri 5-6 times on both sides. This prevents it from puffing up like a puri while frying.
   • Repeat the process for all the dough balls, keeping the shaped mathris covered with a cloth to prevent them from drying out.
5. 5

   Fry the Mathris

   • Heat the oil in a deep pan (kadai) over medium heat. To test the oil, drop a tiny piece of dough into it. It should sizzle and rise to the surface slowly. If it rises too quickly, the oil is too hot.
   • Reduce the heat to low or medium-low. Gently slide 5-7 mathris into the oil, ensuring not to overcrowd the pan.
   • Fry on low heat for 8-10 minutes, flipping them occasionally, until they are golden brown and crisp on both sides. Frying slowly is the key to a perfectly crisp mathri that is cooked through.
   • Once done, use a slotted spoon to remove the mathris, letting the excess oil drip back into the pan.
6. 6

   Cool and Store

   • Place the fried mathris on a wire rack or a plate lined with paper towels to drain any remaining oil.
   • Allow them to cool completely to room temperature. They will become even crispier as they cool.
   • Once completely cooled, store the Methi Mathris in an airtight container. They will stay fresh and crisp for up to 4 weeks.