Rawa Methi Mathri | रवा मेथी मठरी | Tea Time Snacks | Mathri Recipes | Sanjeev Kapoor Khazana



1/2 cup semolina (rawa).
1 cup chopped fresh fenugreek leaves (methi).
1 cup fine-tuned flour (maida).
Salt to taste.
1/2 tsp carom seeds (ajwain).
2 tablespoons oil + for deep frying.


1. Take a mill jar. Include semolina and grind to fine powder.
2. Transfer in a parat. Add refined flour, salt, carom seeds, fenugreek leaves, oil and mix well.
3. Include 3/4 cup water and knead to stiff dough. Cover with a moist muslin fabric and set aside for 10-15 minutes.
4. Heat sufficient oil in a kadai.
5. Drizzle little oil on the worktop. Roll out the dough into medium thick disk and puncture with fork all over.
6. Cut into little roundels with the help of a cookie cutter. Slide into oil and deep fry on low heat till golden brown and crisp. Drain on absorbent paper and allow to cool.
7. Serve.

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Rawa Methi Mathri | रवा मेथी मठरी | Tea Time Snacks | Mathri | Khazana

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