Methi layered mathri is perfect for teatime snacks, these are very crispy and crunchy. Can store for a month too. Uploaded by admin on 29-Sep-2024. Last edited: 29-Sep-2024
1.5 cup whole wheat flour 1/2 cup Sooji 1 cup Fresh methi / fenugreek leaves 1 + 2 tbsp ghee 1 tsp red chili powder 1 tsp black pepper powder ¼ tsp Turmeric powder 1 tsp Ajwayan 1 tsp Salt A pinch of baking soda Slurry - 2 tbsp cornflour 2 tbsp ghee
Heat 1tbsp ghee in a pan, add fresh methi, cook on low flame for 2 minutes. Keep aside. Add wheat flour, sooji, salt, red chili powder, black pepper powder, turmeric powder, ajwayan, Baking dosa and mix nicely. Add 2 tbsp ghee and mix nicely. Add cooked methi and mix, prepare a Roll the ball in a big thin disc. Apply a thin layer of slurry and fold like an envelope. Apply slurry and fold. Make a square. Roll an make a rectangle, again apply slurry and fold like a book. Gently roll. Cut in 1 cm thick pieces. Fry in medium hot oil for a minute, now switch the flame on low and fry them till they become crispy. Let them cool and enjoy. soft dough using water. Cover and keep aside for 15 minutes. Divide the dough in 4 equal parts and prepare balls. Roll the ball in a big thin disc. Apply a thin layer of slurry and fold like an envelope. Apply slurry and fold. Make a square. Roll an make a rectangle, again apply slurry and fold like a book. Gently roll. Cut in 1 cm thick pieces. Fry in medium hot oil for a minute, now switch the flame on low and fry them till they become crispy. Let them cool and enjoy.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.