Methi Mathri is a perfect Diwali Delicacy made from maida, black pepper and kauri methi. These crispy methi mathris can be stored for many days and best eaten with mango pickle and hot cup of tea or coffee. Here is a simple recipe for how to make Indian methi mathri.
Recipe ref: http://www.pankajbhadouria.com/recipes/methi-mathri.html
2 cups Refined flour (Maida)
½ tsp Carom seeds (ajwain)
1tbsp dry Fenugreek leaves (kasoori methi)
5 tablespoons clarified butter (ghee)
1tsp pepper corns
Refined vegetable oil to deep fry
Crush the pepper corns very coarsely.
Take flour in a bowl, add salt, carom seeds, kasoori methi, pepper corns and mix well. Add five tablespoons of melted clarified butter and mix well. Add sufficient cold water and bring together into a hard dough. Cover and rest the dough for fifteen minutes.
Divide the dough into twenty-four equal balls and flatten them slightly. Press lightly the center with your thumb to make a slight depression. Prick with a fork.
Heat sufficient oil in a pan. Slide in the mathris and deep-fry on medium heat till golden and crisp.
Drain and place on an absorbent paper. Cool completely. Store in airtight tins.