Here's the recipe of Masala Mathri !!
Makes 20 - 22 mathris
1 cups all purpose flour (plain flour or maida) Indian standard measuring cup of 200 ml / 8 oz capacity
2 tablespoon sooji (semolina flour/ rawa)
1/2 teaspoon salt
1/2 teaspoon ajwain (ayamodakam / carom seeds)
2 tablespoons oil / ghee
½ cup lukewarm water (use as needed)
Oil to fry (approximately 300 ml)
In a wide bowl, mix all the ingredients except the water.
Add the water little at a time (first start with ¼ cup water), kneading into a firm dough.
Cover the dough and set aside for 15 minutes or more.
Divide the dough into about 20 - 22 equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 2 inch circles (or make exact round shape mathris with the help a biscuit cutter or an inverted lid or with a katori. Then all the mathris will be in equal size and shape).
Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 1/2 inch of oil.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 (6 – 7 mathris) 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. Drain out from oil and place on kitchen towel to absorb extra oil. Serve with lime pickle or mango pickle.
Cooking Tips: Mathris can be stored for a couple of months in airtight containers.If the mathris are cooked on high heat, they will be soft.