Mathri

Mathri or Mathi is a snack from the northern side of India. Its texture is so flaky and the carom seeds give an unique flavour to this tea time snack.

As it can be prepared and stored for sometime this comes in handy when you need a sudden tea time snack. 

If you wonder how it tastes... Think of it as a flaky savoury biscuit.

INGREDIENTS 

Wheat flour 1 cup 

All purpose flour  1/2 cup 

Sooji 1/4 cup 

Salt to taste

Turmeric powder 1/4 tsp

Chilli powder 1 tsp

Kasuri methi a generous pinch

Carom seeds 1/4 tsp

Sesame seeds 1/4 tsp (optional) 

Ghee  2 tbsp

Oil for deep frying

METHOD

Mix all ingredients except oil, add water little by litter and make a stiff but pliable dough. (not too tight, not too soft) 

Take 1/4th portion dough of what you take for a chapathi, press gently with palm and give a shape or use a poori press or even a switched off electric roti maker (i used roti maker, use which ever is easy for you) 

Use a fork and make some pricks all over yhe flatened disk (dont skip this or it will puff up during frying)

Heat the oil to a medium high heat, test the oil by dropping a small piece of the dough, if it raises up immediately then the oil is hot enough. 

Drop the disks in oil in batches and fry till golden brown. Drain and let cool. 

Store in an air tight container.