Mathri is a wonderfully simple and easy recipe to make at home. It is best enjoyed as a snack at tea time. In this recipe, I have used only all purpose flour or maida but instead wheat flour can also be used. Or you can also mix the two flours half and half.
- All purpose flour (Maida) - 1 cup
- Oil - 2 tbsp and more for deep frying
- Salt - To taste
- Carom seeds (ajwain) - 1/2 tsp
- Black pepper corns - 10
- In a kneading bowl, mix the all purpose flour, 2 tbsp oil, salt, and carom seeds.
- Use water to knead into a semi hard dough (just like the 'poori' dough). (I used about 1/4 cup of water for the dough.)
- Cover and keep aside for 15 minutes.
- After 15 minutes, divide the dough into 10 equal parts.
- Roll each part into a ball and then press to flatten.
- Take one part at a time and roll it into a circle just like a 'poori'.
- Fold it into half first and then once again to make a triangular shape.
- Firmly press one peppercorn in the center of the triangle and roll slightly again.
- Repeat with the other dough parts.
- Deep fry all the 'mathris' in batches, on a low heat till a golden brown color is reached. It is important to fry them slowly on low heat to make them crispy from inside. It should take at least 8-10 minutes for each batch of 'mathris' to fry.
- Allow to cool completely and store in an air-tight jar.