Recipe
Cuisine: Indian
Category: Snacks
Preparation time: 10 minutes
Cook Time: 1-2 hour (depend upon your dough quantity and size)
Serving Size: ~500 grams
Author: Bhumika Joshi
Ingredients:
- 3 cups (500 grams) all purpose flour
- 3 tbsp (40 grams) semolina
- 4 tbsp warm oil
- 1 tsp salt
- 1/2 tsp carom seeds
- 1/2 tsp cumin seeds
- 1/4 tsp black pepper corns crushed
- Water for kneading the dough
- Oil for frying
Method:
- Take a large bowl and add all purpose flour to it.
- Add semolina, carom seeds, cumin seeds, salt and crushed black peppercorns.
- Mix it with your hands. Heat 4 tbsp oil in a tadka pan and add the warm oil to the flour. Wait till the mixture turns little cold to be touched.
- Mix it well by rubbing in between your hands. The mixture should hold shape as shown in the picture.
- Now add warm water little by little and combine to form a not too soft dough. It took me less than 1 cup (240 ml) of water for the dough to come together.
- Let it rest for 30 minutes.
- Now make small balls out of the dough and press them between your palms to make a disc or you can even roll a large piece of dough using rolling pin and cut with a cookie cutter.
- Prick the mathri's using a fork so that they don't puff up like puri's while frying.
- Heat oil for frying in a deep bottomed pan.
- Check of the oil is ready for frying by dropping a small piece of dough in the oil. If it comes up gradually the oil is ready.
- Fry the mathri's on low medium flame. Make sure the oil is not too hot otherwise the mathri's will brown from outside but remain uncooked from within. Keep flipping them even cooking.
- Drain the mathri's on a kitchen/paper napkin for excess oil.
- Once cooled store then in an air tight container.
- Mathri's have a good shelf life and taste good with tea, coffee or pickles.
I would love to know your experience when you try this recipe. Please do not forget to tag @bhumikascookbook when you share the recipe on your personal pages.
Happy Cooking!
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