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- Ingredients:
- 2 cups all-purpose flour (maida)
- ½ cup semolina (sooji)
- ½ cup clarified butter (ghee)
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon black pepper powder
- Salt to taste
- Water for kneading
- Oil for frying
- Instructions:
- Prepare the Dough:
- In a mixing bowl, combine the all-purpose flour, semolina, carom seeds, cumin seeds, black pepper powder, and salt.
- Add the clarified butter (ghee) to the flour mixture and mix well until it resembles breadcrumbs.
- Gradually add water and knead the mixture into a stiff dough. The dough should be firm and not too soft.
- Shape the Mathris:
- Divide the dough into small lemon-sized balls.
- Roll each ball into a smooth ball between your palms.
- Flatten each ball slightly with your fingers to form a disc shape.
- Fry the Mathris:
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, carefully slide in a few mathris at a time.
- Fry them on low to medium heat until they turn golden brown and crispy on both sides. Make sure to flip them occasionally for even cooking.
- Remove the fried mathris using a slotted spoon and drain excess oil on paper towels.
- Cool and Store:
- Allow the fried mathris to cool completely before storing them in an airtight container.
- Mathris can be stored for several weeks at room temperature.
