Methi matri

One look at the photograph, and I knew I had to have it. I first wondered if I could try baking it instead, but the instructions were so precise, I though it best to do it the right way at least the first time. I'm happy I did. Next time, baked!

1 cup All Purpose Flour (Maida)
1/4 Cup Dried Fenugreek Leaves (Kasoori Methi)
1/2 Tsp Salt
Pinch Soda B-carb (optional)
1/2 Tsp Carom Seeds (Ajwain)
1/3 Cup Gram Flour (Besan)
3 Tbsp Pure/Desi Ghee
1/4 Cup Water
Oil - Enough For Frying
1/4 Tsp Crushed Cloves
Method:
Making the Mathri Dough-
Take a big enough bowl to contain all flour and make the dough. Add All-purpose-flour, Gram Flour, Salt, Carom Seeds, crushed Cloves, Desi Ghee, Soda and Dried Fenugreek Leaves. Knead them with the help of your hand.
Once mixed, add water gradually and knead to make a hard dough. Do not make it soft like chapati dough. The total amount of water for making this dough should not exceed 1/4 Cup as mentioned in the ingredients simply because we want a harder dough. Don’t think that we are talking about a rock solid one here but a decent one that can hold itself tight.
Once dough is ready, cover it and keep aside for 10 minutes. This would help in making crisp Mathri.
Rolling the Methi Mathri-
Take a small portion (about 2 inch thick) from dough and roll it in round shaped ball with the help of your palms.
Repeat the same with the rest of the dough.
Now pick up each ball and use your palms again to press it into a flat-bread by creating a sandwich (of your palms). You may use a rolling pin as well but we recommend using just your hand.
Now, we are ready to fry. Lets move on.

Frying the Mathri-
Take a frying pan, add Oil and heat it up on high flame for 2 minutes.
Now, turn the flame on low and add raw Mathri for frying.
Fry until they turn golden brown.
When they turned golden brown from all the sides, take them out on a Oil soaking paper napkin.
Switch off the stove and the Methi Mathri is ready to serve hot.