1 cup All Purpose Flour 1 tbsp Kasuri Methi 1/2 tsp Ajwain/Carom Seeds 1/4 tsp Black Pepper Powder 1 tbsp Ghee Salt to Taste Oil for Deep Frying
In a large mixing bowl add all the ingredients except ghee and oil. Combine all of them together well. Add melted ghee and mix once again. The mixture should be crumble.
Add water slowly and make a smooth dough. The dough should be non sticky and soft. Knead it for another 10 minutes. Cover and allow it to rest for 15 minutes.
Again knead it and roll it to make thick roti. the roti should be neither too thick nor too thin. (max. 2mm thickness is good) Using any round cutting edge tool cut it into discs. We can use cookie cutter also.
Pierce each disc allover using a fork to prevent from puffing them. Heat oil in a kadai, drop each disc and fry them in low flame. Let the mathris float in oil and the sizzle of oil slows down. Fry them till they are golden yellow.
– Transfer them onto a kitchen tissue. – Serve methi mathri with a hot cup of tea.