Ingredients :
- 2 Cup Atta (Whole Wheat Flour)
- 2 tbsp Suji
- 3 tbsp ghee
- 1/2 Cup Water – for dough
- Oil for frying
Spices:
- 2 tsp Ajwain (Carrom Seeds)
- 1 tsp asafoetida (hing)
- 1 tsp pepper powder – optional
- Salt as per taste
Method :
Take whole wheat flour, sooji, ajwain, hing and pepper powder and salt in a bowl. Mix well.
Then add ghee. Mix it by rubbing between your thumb and fingers till everything is incorporated well. It should be look like bread crumbs and if you press it into your palm, it will come together like a crumbly dough. Make tight and stiff dough by adding very little water at a time. I have used only 4 ½ tablespoons of water.
Cover the dough and let it reat for 20 mins. After resting time knead it lightly.
Divide it into portions. Make smooth balls and flatten it slightly between your palm.
Now roll it into 2 to 2 ½ inch diameter circle. Prick the mathris with a fork on the surface, so that they don’t fluff while frying. Then fry the mathris on slow flame till golden brown. Remove on paper towel to drain excess oil. As they cool they will turn crispier and become slightly deeper in colour.
(Be patient while frying it takes 7-8 minutes on slow flame.)
Can be had with pickle OR a cup of Tea.
