Kasuri Methi Mathri

Ingredients 

• 3 tablespoons dry fenugreek leaves (kasuri methi) + for sprinkling
• 2 cups refined flour (maida)
• 2 tablespoons semolina (rawa/suji)
• Salt to taste 
• ½ teaspoon cumin seeds
• ¼ teaspoon carom seeds (ajwain)
• ½ teaspoon crushed black peppercorns
• ⅓ cup ghee
• Oil for deep-frying 

Method

1. Take refined flour in a large bowl, add semolina, salt, cumin seeds, crush and add carom seeds. Add crushed black peppercorns and kasuri methi and mix well.
2. Add ghee and rub in well. If you take a fistful of the mixture in your fist and press it should hold shape. Add a little water and knead until you get a stiff dough.
3. Cover the dough with a damp muslin cloth and set aside for 30 minutes.
4. Heat sufficient oil in a kadai on medium heat.
5. Gently knead the rested dough divide it into small equal portions and shape them into balls.
6. Gently flatten each ball between your palms to make a slightly thick disc. Or roll them with a rolling pin. Prick all over with a fork.
7. Slide in the mathris, a few at a time, into medium hot oil and deep-fry, turning them often, till golden and crisp. Drain on absorbent paper and sprinkle salt and dried fenugreek leaves powder over them.
8. Store in an air-tight container once they have cooled to room temperature or arrange them on a serving plate and serve with cups of hot tea.