Sabudana Mathri

Ingredients

• ¼ cup soaked sago (sabudana)
• 3 tablespoons ghee 
• ¾ cup refined flour (maida) 
• 2 teaspoons coriander powder
• ¼ teaspoon turmeric powder
• ½ teaspoon coarsely crushed black peppercorns
• Salt to taste
• ½ teaspoon cumin seeds
• Oil for deep frying

Method

1. Heat ghee in a pan. Let it melt.
2. Take refined flour in a large shallow bowl. Add coriander powder, turmeric powder, crushed black peppercorns, salt, soaked sago, and cumin seeds and mix well. Add the melted ghee and mix till the mixture resembles bread crumb consistency.
3. Add ¼ cup water and knead into a stiff dough. Cover and set aside for 10-15 minutes.
4. Take small portions of the mixture and shape each portion into a ball. Lightly press each ball and prick it all over with a fork. This is a mathri.
5. Heat sufficient oil on low heat in a kadai. Gently slide in a few mathris and deep fry on low heat till they turn golden and crisp. Drain on an absorbent paper. 
6. Allow the mathris to cool to room temperature before storing in an air tight container. Serve as required.