Ingredients:
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
Preparation Method:
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.
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
Preparation Method:
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.
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