Methi Mathri/Indian fenugreek crackers

This is a crunchy crispy snack that I always try to keep handy. It is the most common snack that I can have any time and even sometimes as a whole meal with mango pickle :) Mom made it all the time as she knew I totally loved them. Now whenever I visit her in India, among all the goodies she packs for me to bring back, this mathri is definitely included (and a reasonably large pack of it). But again as you probably guessed, I run out rather quickly. Now that I am on my own, I always missed having them around until one day I decided to make some of my own. I now know this is going to be a regular in my snack drawer.

Ingredients: makes 20

All purpose flour .................................. 1 cup

Atta ................................................ 1/2 cup

Sooji  /Semolina ................................. 2 tbsp 

Salt  ................................................ to taste

Baking soda ....................................... 1/8 tsp

Black pepper ...................................... 1/4 tsp coarsely powdered

Carom seeds  ..................................... 1/2 tsp

Kasoori methi ..................................... 2-3 tbsp

Oil .................................................. 4 blsp + for deep frying

Whole black pepper .............................. few

Method:

1. Take both flours and sooji in a bowl, add salt, baking soda, carom seeds, kasoori methi, black pepper and mix well. Add 4 tablespoons of oil and mix. Add sufficient cold water and knead into a hard dough.

2. Cover and rest the dough for 15 - 20 minutes. Divide into 18 - 20 equal balls and flatten them slightly. Roll them out into thin small puris. Gently prick them with a fork so that the mathris do not rise like puris and fold in half and then fold again to make a triangle. Stick a black pepper in the centre.

3.Heat sufficient oil in a kadhai or a deep pan. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. deep-fry on medium low heat till golden and crisp on both sides.Cool completely. Store in airtight containers.

Notes:
1. When frying, the oil must not be too hot or the mathris will not be flaky and crispy.
2. Store the mathris in an air tight container only after they have entirely cooled down.
3. I like this layered triangular shape. It makes it more fun, but you can make it in small round shape as well like a small but thick poori poked a few times with a fork.

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