Ingredients:
- All Purpose flour ( maida) - 2 cups
- Sooji ( Semolina ) - 1/2 cup
- Salt - 1 tsp
- Carom Seeds ( Ajwain ) - 1/2 tsp
- Oil - 2-3 tbsp
- Lukewarm Water - as needed to knead a firm dough, say 3/4 cup
- Oil - to deep fry
Directions:
- In a mixing bowl , mix all the ingredients and knead it into a firm dough with very little water at a time. Do not make the dough too soft. Cover and set aside for about 15 minutes.
- Divide the dough into approx 40-45 small balls.
- Roll each ball into approx 1 and a half inch circles.
- Prick each mathri with a fork all over so that they do not puff while frying.
- Get the oil for deep frying ready. Keep it on medium heat.
- Deep fry 5-6 mathris at a time on medium heat, flipping them in between, till they turn golden brown from both the sides.
- Remove on a kitchen napkin. They would turn crispier on cooling.
- They can be stored in an air tight container for a month or so.
This is great with tea. Also, this can be had with some spicy pickle or green chutney or ketchup.
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