Mathri Recipe (Mathiya)

Ingredients

• 2 cups wheat flour (atta)
• ¼ cup besan (optional, refer notes)
• 6 tablespoons semolina (fine rava)
• 1 to 1¼ teaspoon salt (adjust to taste)
• 1 teaspoon carom seeds (ajwain)
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon onion seeds (kalonji, optional)
• 1 teaspoon pepper (crushed)
• 6 tablespoons oil (90 ml, I use peanut oil)
• ½ to ¾ cup water (I used ¾)
• 1½ to 2 cups oil for frying

Steps

1. Combine the wheat flour, gram flour, semolina and salt in a large mixing bowl.
2. Mix in the carom seeds, kalonji, kasuri methi and pepper thoroughly.
3. Heat 6 tablespoons oil in a kadai until hot, then pour it into the flour. Start mixing with a spoon, then rub well with both hands to incorporate the oil.
4. Make a hollow in the center and pour in half cup water. Mix to bring together a tight dough, sprinkling in another 3 to 4 tbsps water.
5. Aim for a tight, stiff, slightly hard dough, rather than one that is dry and crumbly. It should not be soft and smooth. If you split it into 2 parts, the inside should be crumbly without being dry.
6. Cover for a 10 mins rest, then take small-lemon-sized portions of dough.
7. Use your palm to smooth the portions and form balls. Cracks in the dough are normal.

How to Make Mathri

1. Press each ball with your thumb, working from center to sides to form a disc that is neither too thin nor too thick. Refer to the step-by-step pictures.
2. Cracked edges are the sign of a properly formed mathri. Set the shaped pieces on a tray or plate.
3. Meanwhile, heat the oil over low to medium heat until it is slightly hot. It should be moderately hot, rather than very hot or sizzling.
4. Drop a small piece of dough into the oil to test it: it should sink, then rise slowly with just a few bubbles. That shows moderately hot oil. Very hot oil would leave the inside uncooked and prevent a crunchy mathri.
5. Slide the mathri gently into the oil, fitting in as many as your kadai's size allows.
6. Lower the heat to low and fry until golden and crisp. Allow time for them to cook; do not turn the heat up.
7. Lift the cooked mathri into a colander and go on to the next batch.
8. Let the mathri cool completely before putting them in an airtight jar.