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All purpose flour 1kg
Oil or ghee 250ml
Salt 1tsp
Ajwain 3/4 tsp
Water to knead the dough 400ml approximately
Oil for frying
Mix flour salt and ajwain in a large bowl. Add oil (we call it moin) and rub with your hands until it resembles bread crumbs. Add water little by little and knead to a stiff dough. Quantity of water depends on the flour it may not require all the water.Cover with a cling film or with a wet kitchen towel. Keep aside for 15 minutes .Now divide the dough into small sized balls and roll into small discs with the help of a rolling pin. Prick all the discs with a fork or sharp knife so that they should not puffed up while frying. Heat enough oil in a wok and put 10-12 discs at a time in the hot oil and fry them on low heat until light pink in colour and crisp. Remove from oil on a absorbent paper.They will be crisp and little darker after cooling .Fry all the discs like this.Keep in an airtight jar after cooling. Can be kept for few days.Enjoy with your tea or you can give it to your kids in their lunchbox .
Some points to remember while making mathris are that there should be just the right amount of oil mixed to the flour. Dough should not be too soft or sticky it should be stiff. The oil should neither be very cold or very hot. Now to check if the oil is hot enough and still not cold, start heating the oil on medium heat then to check the right temperature take a small ball of dough, almost the size of a small pea and drop it in the oil. If the dough first sinks to the bottom and then after a 3-5 seconds sizzles its way to the top then the oil is ready. If its just sinks to the bottom and doesn’t come up, its too cold heat up a little longer. If it sizzle right away then it is too hot, turn the heat down and let it cool down a little .Then add the mathris.

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