Masale wali Mathri

Ingredients

500 gm whole wheat flour

3-4 tablespoon oil for dough

¼ tea spoon powder of kasuri methi (dried fenugreek leaves)

½ teaspoon thymol /caraway seeds (Ajwain)

½ teaspoon sesame seeds

½ teaspoon red chili powder

½ teaspoon turmeric powder

½ teaspoon coriander powder

½ teaspoon black pepper powder
1 teaspoon grated  Gud (jaggery)

1 teaspoon black peppers

A pinch of asafetida

Salt to taste

Oil for frying

Method

Sift flour.  Add salt and caraway seeds, kasuri methi powder, sesame seeds, red chili powder, turmeric powder, coriander powder, black pepper powder, grated jaggery and asafetida and mix.

Add oil and mix it well with fingers (the flour will look like bread crumbs).

Add just enough water to make firm dough and knead well.

Divide the dough into small balls.

Take each ball in your left palm and press it with your right hand palm to form round shape mathri.
You can also roll it with rolling pin.

Press one black pepper in the centre of each mathri

Heat oil in a Kadhai/wok.

Now fry all mathri in a slow flame to golden.

Turn occasionally so that all mathri are uniformly fried from all sides.

Remove from oil and cool at room temperature.

These mathri can be stored at room temperature in an air tight container for about 5-6 weeks.