Mathri

Mathris are salted crispy crackers. They are popular any time snack that can be stored for several days. Mathris are served with tea or sometimes along with mango or lemon pickle. Mathris basically belongs to Rajasthani cooking and are very popular among Marwari's.

Ingredients

• 2cups all purpose flour
• 1/4th cup sooji
• 1tsp salt
• 1/4 tsp ajwain
• 4tbsp oil
• Water to prepare dough
• Oil to Fry

Method

1. Mix all ingredients properly except water. 
2. Add water little at a time, kneading into a firm dough.
3. Cover the dough with a soft cloth and set aside for 15-20 minutes.
4. Now divide the dough into small but equal parts as you like. You can vary Mathri size according to you.
5. Take each part and roll them into small circles.
6. By the time set aside oil on high flame to heat up. When it heats up set to medium flame.
7. Now prick each mathri with a folk or knife so that they don't puff when frying.
8. Check the oil. It should neither be too hot or too cold. To check put a small piece of dough into the oil. It should come up slowly.
9. Now fry the mathris until both sides are ligh golden brown. Each set of mathri will take approximately 8-10minutes to get cooked.
10. Make sure that you do not place too much of mathris together into the oil. You should place only that much of mathris that can cover the frying oil.

Tip

• Store the mathris in a air tigh container.
• If you don't want to use much of all purpose flour then, you can even take 50% of wheat flour and 50% of all purpose flour.
• If Mathris are fried at a very high flame then, they will not even become soft but also they will not be cooked properly.
• You may need to set flame medium or low in between as and when required.
• Cook mathris on low-medium flame.

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