Ingredients
Units
Scale
- Maida / All Purpose Flour: 2 cup
- Salt: 1 tsp.
- Baking Powder: 1/2 tsp.
- Ghee / Clarified Butter: 2 tbsp.
- Vegetable Oil: 3 tbsp.
- Jowan / Ajwain / Carom Seed: 2 tsp.
- Kasuri Mehti / Fenugreek leaves: 2 tsp.
- Jeera / Cumin Seed: 1 tsp.
- Black Pepper: 10-12 (crushed)
- Refined Vegetable Oil: For deep frying
Instructions
- Take Maida / all Purpose Flour in a big bowl along with salt and baking powder and mix them well.
- Combine Carom Seed, dry fenugreek leaves, cumin seed and crushed black pepper to the flour mixture.
- Now melt 2 tbsp. Ghee and 3 tbsp. vegetable oil in a pan and add the ghee-oil mixture to the flour.
- Knead the flour until you get a sand like mixture.
- Take around 1/4th cup of water in a cup and start adding very little water to the flour mixture to get a tight but not sticky dough.
- Cover the dough and give it a rest of 30 minutes or so.
- Now divide the dough into 20 small balls.
- Take one flour ball and roll it out with the help of a rolling pin into a 1.5’ thick disk.
- Take a fork and prick in the disk all around the disk.
- Following the process mentioned prepare Mathris using rest of the dough.
- Heat sufficient oil in a deep bottom pan for deep frying Mathri.
- Fry 4-5 Mathri at a time (number can be increased or decreased based on the radius of the pan) in medium flame for around 7-8 minutes till the turn golden brown in colour and crispy in texture.
- Following the process fry remaining Mathri!
- Mathri can be stored in airtight container for around 10 days , however , in my place I don't need to store them thanks to the husband man!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 20 Mathri
