Khasta Layered Methi Mathri

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. Put the maida, rava, ajwain, fennel, cumin, crushed pepper, crushed kasuri methi, salt and baking soda in a bowl.
2. Add the ghee, rub it into the flour until the flour is evenly moist.
3. Add water little by little and knead into a dough.
4. Keep working the dough until it is firm and tight, adding a little more water if needed.
5. Cover and rest the dough for 20 minutes so the rava can absorb the water.
6. Pinch off a ball-sized piece of dough and flatten it with your hand.
7. Fry the mathri in medium-hot oil. Or bake in a preheated oven at 180°C for 25-30 minutes.
8. If frying, cook on low heat until the mathri float, about 3 minutes.
9. Continue frying on low to medium heat until crisp and golden.
10. Drain the mathri on kitchen paper to remove excess oil.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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