The beautiful fragrance and slightly bitterish taste of fenugreek (methi) leaves are often used to flavour lentils, vegetables and breads. Kasoori Mathari is considered as a favourite delicacy in the Northern States of India and these crackers can either be deep fried as Savoury Crackers or baked by the conventional oven method which is more popular in India today.

Ingredients of Kasoori Mathari

7 gram dry fenugreek leaves (kasoori methi)

375 gram unsifted plain flour

2 teaspoons salt

60 gram chilled unsalted butter, cut into tiny cubes

60 gram chilled vegetable fat

125 ml cold water

60 gram plain flour for dusting

Method of preparing Kasoori Mathari

In a large bowl, crumble the fenugreek leaves to a rough powder with fingertips. Add flour and salt, and mix to distribute the herb evenly. Add butter or oil, and mix well until they are evenly distributed in the flour, with no lumps of butter to be seen.

Pour the cold water, about 1 tablespoon at a time, over the flour until it can be gathered into a mass. Place the dough on a marble or floured wooden board, and knead briefly for about 1 minute to make a soft, smooth ball.

Preheat the oven. Line two 30- by 38-cm/ 12- by 15V2-inch baking sheets with foil.

Divide the dough into 4 equal portions, and shape each into a round ball. Place one ball at a time on the work board. Keep the remaining balls covered with cling film or a damp towel to prevent a crust from forming. Dust lightly with flour, and roll. Cut crackers with a biscuit cutter in round or any fancy shape. With a fork or a thin skewer, prick the crackers all over to prevent them from puffing up during baking. Reserve the scraps. Continue with the rest of the balls the same way. Finally, gather the scraps, press them into a ball, roll and cut them into crackers until no more scraps remain.

Bake the crackers in the middle level of the oven for 10 minutes, or until a few light brown spots appear on the underside. Gently, using a metal spatula or a pair of tongs, turn the crackers, and continue baking for an additional 5 minutes or until they are lightly browned on the edges.

Transfer the crackers to racks, and cool thoroughly before storing in airtight containers. These crackers should rest for 2-3 days before being served, for the full-bodied aroma of fenugreek to penetrate.