Methi masala mathri

Who can withstand not eating mathri with a cup of hot ginger tea? Its a delight to have it specially sitting in a balcony watching the rains. I love rains.  Mathri is one of my favorites. They are too addictive. I look for any occasion to make them knowing fully well that they are calorie high but ignore my calories while indulging in these savories.

Ingredients:
1 1/2 cups maida / all purpose flour
1/4 cup sooji/ rawa
4 tbsp ghee /oil
2 tbsp kasoori methi / fenugreek leaves
1/2 tsp red chili powder
1/4 tsp white sesame seeds
1/4 tsp black sesame seeds
1/4 tsp ajwain /carom seeds
15 crushed black pepper
1/2 tsp coriander powder
salt to taste

Method:
Sieve flour and add sooji, salt, methi leaves, chilli powder, white and black sesame seeds, ajwain and coriander powder.

Add oil or ghee and mix it properly giving the appearance of bread crumbs.

Knead into a stiff dough.  Do not add too much water.

Leave it to rest for 20 minutes.  Lightly knead the dough.  Take a portion of the dough and make a log out of it.

Cut it into 1/2 inch pieces. This is a short cut and avoids the hassle of  making small roundels of the dough, rolling them between the palms and then pressing them.

Take one roundel, place it with the cut side on the top.  Flatten it a little.

and press with the heel of your palm.

Roll it, and give one or two gashes with a knife or prick with fork to prevent it from puffing.

Fry on a medium heat till light brown.

Remove on an absorbent paper.

Store when they cool down.  I assure you they don't last very long :)

My Notes:
Don't add too much water, the dough should be hard.  Soft dough does not make crisp mathris.
You can add spices according to your taste.