Mathris are a very common Indian snack. They are a salty and delicious addition to evening tea.

Ingredients:

1 cup all purpose flour or whole wheat flour

1/4 cup fine sooji (semolina)

1/2 tsp salt

2⅓ cup oil

1/2 tsp ajwain (carom seeds)

1/2 tsp crushed black pepper

Method

Take a big bowl, and add the flour, salt, ajwain, sooji, & black pepper. Mix everything with a spatula.

Pour 1/3 cup oil in the the center and mix it. At this point, a dough should form with which you are able to make small balls with when you hold it in your fist.

Add a little water (2 tbsp) at a time to the mix and knead it and make a hard dough. If required, add extra water. Divide the dough and roll into small spheres with a diameter of about an inch.. Roll into small circular flats about 5-7 cm circles using a rolling pin. If it is easier, use a round cookie cutter. Make small holes all over each mathri using a fork. Dry the flats on a fabric for 5 to 6 hours. Turn over after about 3 hours. Drying is very important as it helps the mathris consume less oil and also makes crispier mathris.

After about 5 hours, pour the rest of the oil in a frying pan and heat on slow flame. To check if the oil is ready, put a small piece of mathri and see if it rises to the top after being put in. When the oil is ready, add a few mathris at a time and deep fry until they are brown in color. Take them out and let them cool on a paper napkin.

Mathris are ready to eat. You can store these in a airtight container. You can eat them plain, or with pickle (achar).