📝INGREDIENTS
- 2 cups all-purpose flour (maida)
- ¼ cup semolina (sooji/rava) – for crispiness
- 4 tbsp ghee or oil – for moyan (crispiness agent)
- 1 tsp carom seeds (ajwain)
- 1 tsp black pepper – coarsely crushed
- Salt – to taste
- Water – to knead
- Oil – for deep frying
👩🍳Recipe
- 🕒 Total Time:
- Prep: 20 mins
- Resting: 15–20 mins
- Frying: 15–20 mins
- 1️⃣ Prepare the Dough:
- In a large bowl, mix maida, sooji, ajwain, crushed black pepper, and salt.
- Add hot ghee or oil for moyan. Mix with fingers until crumbly like breadcrumbs.
- Add water gradually and knead into a tight, firm dough (like poori dough).
- Cover and let it rest for 15–20 minutes.
- Tip: Don’t make the dough soft like for roti — tighter dough makes flakier mathris!
- 2️⃣ Shape the Mathris:
- Divide dough into lemon-sized balls.
- Roll each into a thick disc (~2–3 inches diameter).
- Prick each disc with a fork or knife to prevent puffing during frying.
- 3️⃣ Fry the Mathris:
- Heat oil in a kadhai on low-medium flame.
- Fry 4–5 mathris at a time until golden brown and crisp (~6–8 mins).
- Drain on paper towels.
- Note: Fry slowly on low heat. High heat will make them soft or uncooked inside.