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.