Ingredients:

• 2 cups – Refined flour (maida)
• Salt to taste
• 1.5 tsp – Carom seeds (ajwain)
• 1 tbsp – Dried Fenugreek leaves (kasoori methi)
• 5 tbsp – Nutralite
• Oil for deep-frying

Method:

1. Take flour in a bowl, add salt, carom seeds and dried fenugreek leaves and mix well.
2. Add Nutralite and mix well. Add sufficient chilled water and knead into a hard dough. Cover and rest the dough for 15 minutes.
3. Divide into 24 equal balls and flatten them slightly.
4. Roll them out thinly into small puris and fold in half and then fold again to make a triangle.
5. Stick a clove at one corner making it appear like a paan.
6. Lightly prick them with a fork so that the mathris do not rise like puris.
7. Heat sufficient oil in a kadai Slide in the mathris and deep-fry on medium heat till golden brown and crisp.
8. Drain on absorbent paper and cool completely.
9. Serve or store in air tight tins.

Recipe courtesy of Chef Sanjeev Kapoor