Methi Mathri Recipe

With the festival of Holi, not just the signs of spring creep up, but also, the mood in the kitchen is set for the deep-fried sweets and snacks. Ghujia, Thandai, Namak Pare, Kanji, Methi Mathri are few snacks prepared in abundance. So much so that they last till the summer beginning.


500 gram all-purpose flour (maida)
1/2 Cup semolina (suji)
1/2 Cup refined oil or ghee
1/2 Cup crushed kasuri methi
Salt to taste
2 tsp carom seeds (ajwain)
1/2 tsp asafetida (hing)
Oil for deep frying


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