METHI MATHARI

Ingredients
refined flour (maida) 2 cups
Salt to taste
carom seeds (ajwain) ½ teaspoon
dry fenugreek leaves(kasoori methi) 1 tablespoon
olive oil + to deep fry 5 tablespoons
METHOD
1. Take flour in a bowl, add salt, carom seeds, kasoori methi and mix well.
2. Add five tablespoons of olive oil and mix well. Add sufficient cold water and knead into a hard dough. Cover and rest the dough for fifteen minutes.
3. Divide into twenty-four equal balls and flatten them slightly. Roll them out thinly into small puris and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan.
4. Heat oil in a kadai. deep-fry on med. till golden ,crisp.
5. You can also make them in round shape. Lightly prick them with a fork so that the mathris do not rise like puris.
6. Drain and place on an absorbent paper. Cool completely. Store in airtight tins.
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