Mathri Recipe

By | Published | Diwali, Snacks | No Comment

Flour – 100 gms
Semolina – 2 cups
Ajwain – 1/2 tsp
Salt – 1/2 tsp
Ghee – 4 tblsp + 2 1/2 cups for frying

1. Mix the flour, semolina, thyme and salt.
2. Rub in 4 tblsp ghee and enough water to make a fairly stiff dough.
3. Make small walnut sized balls and roll out to 1/8 inch thickness.
4. Prick all over with a fork to prevent from puffing.
5. Heat 2 1/2 cups of ghee in a deep frying pan till smoking.
6. Reduce heat and fry the mathris till lightly coloured.
7. Drain and Serve.

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