Garam Masala Tuesdays: Mathi/Mathari
 
 
Ingredients
  • 600 gms all purpose flour (I used whole wheat flour)
  • salt
  • 2 tsp ajjwain
  • 4 tbsp ghee or groundnut oil or butter
  • 1 cup milk
  • 1 tbsp whole black pepper
  • oil for frying
Instructions
  1. Knead all the ingredients into a hard dough, making sure that you mix the ghee/oil with the flour gently, which will make the mathri crisp.
  2. Add very little water to make a tight dough from all the ingredients.
  3. Leave the dough covered with a wet cloth for 15 minutes.
  4. Make balls and flatten them slightly.
  5. Put the flattened balls into hot oil and cook on low flame till golden brown in color (remember the color of the Mathris will become one more shade darker once you have taken them out from the oil).
  6. Keep turning the Mathris while frying on low flame so that they are cooked nicely from both sides.
NOTES:
  1. Fry on medium-low heat. If cooked on high flame, the mathris will become brown in color quickly but will not come out crisp and will be soft.
  2. You can store the mathris for about 20 -25 days in an airtight container. They taste good with pickles.
  3. Some suggest to puncture the mathris with fork or knife in some places (so that they don't puff up like pooris), but sincemine were little thick, I didn't puncture them as I knew they won't puff up.
  4. You could substitute a little semolina flour in combination with wheat flour.
  5. You can use any combination of flavor you like- dried fenugreek leaves, onion seeds, carom seeds, caraway seeds, peppercorn- adding/removing whatever you like/don't like.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/01/15/garam-masala-tuesdays-mathimathari/