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2 cup Maida (unbleached flour)
1/4th cup fine Semolina (Sooji / Rava)
2 tsp Salt
1/2 tsp whole Black Peppercorns (coarsely cracked)
1/8th tsp Baking Powder
2 tblsp Curd / Plain Yogurt
7 tblsp warm Water
4 tblsp melted Ghee / Oil
Ghee / Oil for deep frying

How to make mathri:
  • Mix the flour, salt ,cracked pepper and baking powder in a bowl.
  • Add the ghee and rub between your palms until it takes the form of breadcrumbs.
  • combine the curd with water and and form a pliable but firm dough using this liquid.
  • Cover with the damp cloth and set aside for 30 minutes.
  • Divide the dough into small balls and roll out all the balls.
  • Heat the ghee / oil in a kadhai or deep-frying pan.
  • Fry the rolled mathris in a batch over moderate heat.
  • Do not allow the rounds to become brown, they should remain pale gold in color.
  • Remove and drain on paper towels.
  • Repeat the process for frying all mathris.
  • Well sealed, they will keep for 2-3 weeks.
  • Note : after frying is completed, allow the oil to cool for 15 minutes and, while still warm, strain through a fine sieve to remove any bits of flour.
  • Oil can be further used.