Mathri (Salted Crackers)
- 2 cups All Purpose flour (plain flour or maida)
- 1/4 cup sooji (semolina flour)
- 1 teaspoon salt
- 1/2 teaspoon ajwain
- 4 tablespoons oil
- 3/4 cup lukewarm water
- Oil to fry
Mix all the ingredients except the water. Add the water a little at a time, kneading into a firm dough. Cover the dough and set aside for a minimum of 20 minutes. Divide the dough into about 40 equal parts. Take each part of the dough and make a flat ball shape. Roll them into 2 inch wide circles. Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying. Mathris are typically thicker crackers.
Heat the oil in a frying pan. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Fry a few matris at a time. Make sure to place just enough mathris to cover the frying oil. Fry the mathris until both sides are a light golden-brown.
- Mathris can be stored for a couple of months in airtight containers.
- If the mathris are cooked on high heat, they will become too soft.