Bajra Mathri

Ingredients 

• 1½ cups bajra flour
• 1½ cups whole wheat flour (atta)
• ½ teaspoon red chilli flakes
• ¼ teaspoon crushed black peppercorns
• ½ teaspoon carom seeds (ajwain)
• Salt to taste 
• ¼ cup ghee
• Oil for deep-frying 

Method

1. Take pearl millet flour in a parat, add whole wheat flour, dried red chilli flakes and crushed black peppercorns. Crush carom seeds between your palms add along with salt and mix well.
2. Add ghee and mix well with your fingertips till the mixture resembles breadcrumbs. Add ¼ cup water and knead till a stiff dough is formed. Cover the dough with a damp cloth and rest for 15-20 minutes.
3. Divide the dough into small equal portions and shape each of them into a round flat mathri. Dork them with the tip of a knife.
4. Heat sufficient oil in a kadai, slide the mathris in and deep-fry till golden and crisp. Drain on absorbent paper. Take care not to add too many of them to the hot oil at a time.
5. Store in an airtight container when cooled and serve as required.