Thin crispy fried sticks made from whole wheat flour with ajwain and red chilli — a traditional Haryanvi munching snack stored in tins and eaten throughout the day.
Ingredients
2 cups whole wheat flour (atta)
2 tbsp semolina (sooji) — for crunch
1 tsp ajwain (carom seeds)
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1/4 tsp turmeric
1/2 tsp salt
2 tbsp oil — for the dough
Water — for kneading (approximately 1/3 cup)
Oil for deep frying
Method
Mix dry ingredients: In a large bowl combine 2 cups whole wheat flour, 2 tbsp semolina, 1 tsp ajwain (carom seeds — they give the distinctive flavour and aid digestion), 1/2 tsp red chilli powder, 1/2 tsp cumin seeds, 1/4 tsp turmeric and 1/2 tsp salt. Mix all dry ingredients together.
Add oil (moyan): Add 2 tbsp oil to the flour mixture. Rub the oil into the flour with your fingers until the mixture resembles coarse breadcrumbs. Every grain of flour should be coated with oil. This step is called moyan and is what creates the crumbly, crispy texture in the finished methre. Take 3 to 4 minutes to do this properly.
Knead to a stiff dough: Add cold water gradually — just enough to bring the dough together. The dough should be stiff — stiffer than regular roti dough. Do not add too much water. Knead for 5 minutes. Cover and rest for 15 minutes.
Roll out thinly: Divide the dough into 3 portions. Roll out each portion on a lightly floured surface into a thin sheet about 2 to 3 mm thick — thinner than a chapati.
Cut into sticks: Using a sharp knife or pizza cutter, cut the rolled sheet into strips about 1 cm wide and 6 to 8 cm long. Each stick should be thin and uniform. You can also cut them into small squares or diamonds if you prefer.
Heat oil: Pour oil into a deep pan to 8 cm depth. Heat to medium — test with a small piece of dough — it should rise to the surface in 3 to 4 seconds.
Fry in batches: Add 20 to 30 sticks at a time to the hot oil. Do not crowd. Fry on medium heat for 4 to 5 minutes, turning occasionally, until they turn golden and crispy. They will continue to crisp up after removal from oil.
Drain: Remove with a slotted spoon and spread on paper towels. Cool completely before storing.
Test for crispness: A properly fried methre should snap cleanly when bent. If it bends rather than snaps, fry for 1 to 2 more minutes.
Store: Store in an airtight tin or container at room temperature for up to 3 weeks.