Garlic Cheese Masala Mathri

Start by making the garlic cheese masala mathri dough.

Add Allinson's Plain White Flour, 45 grams ghee/butter, cumin seeds, 2.2 grams carom seeds, 5.9 grams salt, and 1 gram chili flakes to a large mixing bowl. 

Mix it well by rubbing the flour and ghee mixture between the palms until the ghee is well incorporated in all of the flour. 

Start by adding the water little by little and knead it into a stiff dough.

Cover the dough with a damp tissue and set aside for 30 minutes.

Next make the garlic spread.

In a mixing bowl, add 60 grams ghee/butter, 24 grams garlic paste, 28 grams coriander leaves, 28 grams dried fenugreek leaves, 1 gram chili flakes, and a pinch of salt. 

Mix well until combined. Set it aside for 15 minutes.

Then go back to the rested garlic cheese masala mathri. 

Once the dough has rested for 30 minutes, unwrap it. Knead it again for a few seconds.

Divide the dough into 4 logs, and cut each log into 6 equal-sized balls. You will get 24 balls.

Roll each ball into a 5-inch thin disc.

Apply 1/2 teaspoon of the garlic spread, and 1/2 teaspoon of cream cheese on each of the rolled discs. 

Sprinkle with some dry four. Fold the rolled discs to make a semi-circle. Then fold them once again to make a triangle. 

Seal the edges tightly by making dents using a fork. Slightly roll it again.

Prick the mathris 5-6 times from both sides with the tines of a fork. Keep them aside.

If you want to fry the garlic cheese masala mathri follow these steps. If you'd rather bake them, skip ahead to step 19.

Heat oil in a pan. Once the oil is hot, turn the heat to low.

Add 5-6 mathris to the pan and let them fry on the heat until they float on the surface. 

Once floating, turn the heat to medium-low and fry mathris from both sides till they are golden brown. 

Remove mathris with a slotted spoon and drain onto a kitchen towel to absorb any extra oil. Let them cool completely.

Serve with some tea and chutney. If you don't want to eat them all at once, once cooled, you can store these in an airtight container for up to 15 days.

If you want to bake the garlic cheese masala mathri instead, follow these steps:

Preheat the oven to 335°F/180°C. Line a baking pan with the parchment, and place the mathris on it.

Lightly brush both sides of mathris with some oil.

Bake in a 355°F/180°C preheated oven for 15-18 minutes until lightly browned.

Remove the baked mathris from the oven, and let them cool completely on a wire rack before storing in an air-tight container.