Mathri

Yields: 72
divider
Ingredients
  • 2½ cups All purpose flour
  • ¼ cup Oil
  • 1½ tsp Kalonji
  • 1¼ tsp Salt
  • ¾ tsp Ground black pepper
  • 1½ tsp Red chili flakes
  • 1½ tsp Cumin seeds
  • 1 tsp Amchur powder
  • 1½ tsp Ajmo
  • Oil (for frying)
  • Ghee (melted for brushing)
Instructions
  1. Combine oil with flour, add remaining ingredients.
  2. Mix well and make semi soft dough using approximately ½ cup of lukewarm water.
  3. Cover and let rest for 20 minutes.
  4. Grease hands with oil and knead the dough well.
  5. Divide into two parts and make 18 smooth pieces from each part.
  6. Keep covered.
  7. Take one piece and roll about a 4 inch diameter circle.
  8. Cut the circle in half and brush with melted ghee.
  9. Prick with a fork and fold in half to form a triangle.
  10. Press side gently to seal, leaving curved top slightly open.
  11. Repeat with the remaining pieces.
  12. Fry on low heat until the color begins to change.
  13. Drain on a paper towel.
  14. Cool and store in an airtight container.