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Mathri
Ingredients for Mathri
All purpose flour (Maida) 500 gms,
Ghee 125 gms,
Oil for deep frying,
Thymol (Ajwain) 1 teaspoon,
Salt to taste
Method for Mathri
Mix together maida, ghee, ajwain and salt along with warm water to make a stiff dough.
Divide the dough into small balls.
Press with both palms to get thick rounds of each ball.
Or roll into thick rounds of each ball.
Prick them on both sides with a fork or knife and allow to dry a bit for 20-30 minutes, if possible.
Heat oil or ghee in a pan and deep fry a few at a time to a golden
brown color.
When cools down, store them in air-tight containers.
Method for Mathri
Mix together maida, ghee, ajwain and salt along with warm water to make a stiff dough.
Divide the dough into small balls.
Press with both palms to get thick rounds of each ball.
Or roll into thick rounds of each ball.
Prick them on both sides with a fork or knife and allow to dry a bit for 20-30 minutes, if possible.
Heat oil or ghee in a pan and deep fry a few at a time to a golden
brown color.
When cools down, store them in air-tight containers.
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