3. The whole mixture should resemble breadcrumbs. The more you do this, the flakier texture the mathri or mathiya will have. 4. Add 1 or 2 tablespoons of water at a time and only mix the dough. Don't ...

Make sure the dough is not too soft—it should be tight for the perfect crunch. Rest the Dough : Cover the dough and let it rest for 15-20 minutes . Shape the Mathri : Heat oil in a pan for deep ...

Now gently place the methi mathri dough on the baking sheet. 5. Bake the methi mathris for 15 minutes on each side. Make sure to keep checking if they have been baked or not. Time will depend on the ...