Mathri is a traditional North Indian style crispy cracker generally prepared and feasted upon during festivals.
2 cups All Purpose flour (plain flour or maida), 1/2 cup sooji (semolina flour), 1 teaspoon salt, 1/2 teaspoon ajwain, 4 tablespoons oil, 3/4 cup lukewarm water (use as needed),Oil to fry
How to make
Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough. Cover the dough and set aside for 15 minutes or more. Divide the dough into about 40 equal parts. Take each part of the dough and make a flat ball shape. Roll them into 2 inch circles.
Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying. Heat the oil in a frying pan on medium heat. The frying pan should have atleast 1 1/2 inch of oil.To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry a few matris at a time. Make sure to place just enough mathris to cover the frying oil. Fry the mathris until both sides are a light golden-brown.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Makes 40 to 50 mathri
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