Friday, September 23, 2016
2 heaped tbsp -Kasuri methi (crushed)
3 cups -Flour
8 heaped tbsps -Ghee
3 cup -Whole wheat flour (atta)
2 tbsp -Semolina (sooji/upma rava)
1/2 tsp -Black pepper powder (freshly ground)
2 tsp -Tymol seeds or cumin seeds
Oil for deep frying
Salt to taste
In a stainless steel vessel, add flour, atta, semolina, tymol, kasuri methi, ghee and salt and mix well. Slowly add warm water and knead into a stiff yet pliabale dough. Keep aside covered for 20 mts.
Pinch off small lemon sized balls of the dough and roll into slightly thick puris and prick all over with a fork.
Heat oil for deep frying in a heavy bottomed vessel and once oil is hot, reduce to low medium flame. Place the mathris based on the size of the vessel and fry till golden brown, flipping over and cooking both the sides. Increase flame to medium high towards the end of the cooking process and when the mathris attain a golden shade, drain and place on absorbent paper.
On cooling, mathris attain a crisp texture. Store in airtight containers and can be stored upto a month in airtight containers.
You can add coarsely crushed coriander seeds and fennels seeds for variation in flavor.