Mathri

Ingredients list for Mathri

• 2 cups Refined Flour
• to taste Salt
• 3/4 teaspoon Peppercorns crushed
• 4 tablespo for deep-frying Ghee (melted)
• 16 Peppercorns

Method

1. Sieve flour, salt and crushed peppercorns in a bowl. Add melted ghee and rub between your palms until it resembles breadcrumbs. Add just enough water to the flour mixture to form a hard dough.
2. Keep aside covered with a damp cloth for at least half an hour. Divide the dough into sixteen small balls. Roll out all the balls to make puris of three to four inches in diameter. It should be slightly thick and brittle.
3. Prick them all over using a fork. Place a whole peppercorn in the centre. Heat sufficient ghee in a kadai. Fry the rolled mathris in batches over moderate heat to a pale golden colour. They should not turn brown. Remove and drain on paper towels. Cool and store in airtight tins. They will keep for two to three months.

Nutrition Info