Lachchedar Mathri

Ingredients

• 2 cups refined flour (maida) + for dusting
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon crushed black peppercorns  
• Salt to taste
• 6 tablespoons ghee + as required 
• Green Thai curry paste as required 
• Red Thai curry paste as required 
• Oil for greasing and brushing 

Method

1. Preheat oven to 180˚ C. 
2. Mix together refined flour, carom seeds, crushed peppercorns, salt and 6 tablespoons ghee in a bowl. Add water as required and knead into a stiff dough.  
3. Divide the dough into two equal portions and roll out each into a thin sheet. 
4. Spread some green Thai curry paste on one sheet, top with some ghee, dust some flour and roll into a cylinder. Spread some red Thai curry paste on the other sheet, top with some ghee, dust some flour and roll into a cylinder. Cut both cylinders into 1 inch pieces and flatten out each piece into small discs or mathris. 
5. Grease a baking tray with some oil and place the mathris on it. Brush the mathris with ghee on top. Place the tray in the preheated oven and bake for 15-20 minutes. Remove from oven, brush some ghee, flip and brush some more ghee on mathris. Put the tray back in the preheated oven and bake for 5-6 minutes. Remove from oven and cool.
6. Arrange the mathris on a serving platter and serve or store in an airtight container to serve when required.