Maida | all purpose flour 3/4 cup Besan | kadalaimaavu 1/4 cup Sooji | rava 1 tblsp Oil 2 tblsp + for deep frying Ajwain | omam 1 tsp Black pepper 1 tsp Salt as needed Video of how to make Mathri
In a wide bowl sieve the maida and besan to get even mixing. Add in the sooji, ajwain and salt. Using a mortar and pestle pulse the pepper finely and add it to the flour. Add 2 tblsp of oil to this. Room temperature oil only. Alternatively you can add ghee too.
Crumble the flour mixture with you hands, mix it nicely. Add little water to this mixture and make a tight dough. It should be slightly tight than the poori dough. Cover it and keep it aside for 10 minutes.
After 10 minutes, knead the dough once and make small balls out of the dough. The size should be similar to our vella seedais. Using a rolling pin or using your palms flatten it. Do not make it thin , it should be slightly thick.
Using a fork prick it on both sides to avoid fluffing up while frying. Repeat this for all the remaining dough. Odd shapes are ok, no need for them to be in perfect round shape.
Spread the rolled mathris on a wide plate and let this dry till the oil heats up. Once the oil is hot, bring down the flame to low. Carefully put the rolled mathris in batches. Do not overcrowd.
Fry in a low flame and maintain the temperature by bringing the flame to medium, in between and bring it down to low again. Be patient while frying and do not keep in high flame, else they get cooked on the top fast and inside will remain soft. Flip on the other side and cook till they turns nice golden brown. Take it out from the oil and drain in a kitchen towel.
Once it cools down store this in an airtight container. This will stay crisp for many days if stored well. Mathris are ready. These mathris tasted like oman biscuits.
Δ
