Crunchy and Crispy Mathri (Salted Crackers) Recipe

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Directions

• In a bowl add flour, semolina, salt, ajwain, and oil and mix it nicely.
• Add the water little at a time and knead into a firm dough.
• Cover the dough and set it aside for 15 minutes or more.
• Divide the dough into equal parts and take each part of the dough and make a flat ball shape and roll them into 2 inch circles.
• Prick each Mathri with a fork in 5 to 6 places, so the mathris do not puff when they are fried.
• Heat the oil in a frying pan on medium flame and see that 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 and the dough should make the oil sizzle and come up slowly.
• Fry a few mathris at a time and 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 flame, they will be soft.

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