Ingredients

The following ingredients have 4 Servings
  • 2 cups Maida/ All purpose flour
  • 1 tsp Sooji/ Semolina
  • 2 tbsp Kasuri Methi
  • 2 tsp Salt
  • 1/2 tsp Ajwain/ Carom seeds
  • 1/4 cups Cooking Oil (Plus for frying)
  • Warm water for kneading

Instruction

  • Add maida, sooji, methi, salt, ajwain and 1/4 cup oil in a bowl.
  • Mix well with your finger tips.
  • Add warm water and knead to make a tight dough.
  • Cover and keep the dough aside for 10 minutes.
  • Make small balls from the dough and press them tightly between your palms to flatten them.
  • You can also roll the mathris slightly with a rolling pin. If rolling them to make thin mathri, then prick them with a fork all over.
  • Heat oil in a heavy bottom pan.
  • When the oil is hot, add the mathri and simmer the heat.
  • Do not overload the pan. Fry the mathri in small batches.
  • Fry the mathris on low heat till lightly golden brown from both the sides.
  • Increase the heat and fry the methri until nicely browned.
  • It will take 15-20 minutes to fry one batch.
  • Remove the fried mathris on a tissue lined plate.
  • Cool and store in an airtight container for up to 15 days.