Mathri
Pair these crispy treats with a hot cup of masala chai, curl on the couch and unwind!
Prep Time 15 mins
Cook Time 5 mins
Serves 15
Difficulty N/A
Ingredients
- 1 cup (250 mL) Golden Temple® No. 1 Fine Durum Atta Flour
- 2 tbsp (30 mL) semolina (sooji)
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) ajwain (caraway seeds)
- 2 tbsp (30 mL) Vegetable Oil + 3 cups (750 mL) for deep frying
- 1/3 cup (75 mL) water
Directions
Mix dry ingredients in a large mixing bowl. Add oil. Mix by rubbing small portions between palms until oil is mixed well. Slowly add water. Use hands to bring everything together.
Knead 8-10 minutes into stiff dough. Divide into 15 parts.
Use hands to roll into balls. Gently press between palms to form flat circles. Poke gently with a fork.
Heat oil in a wok or fryer on medium heat, about 300°F (149°C). Deep fry until golden, about 5 minutes.
Store in airtight containers until served. Serve with lemon or mango pickle.
Tip:
Make sure oil is not smoky hot for deep frying. Cook on medium low heat for crisp mathris.