Mathri (Whole wheat flaky biscuit)

Mathri is a popular 'any time' Rajasthani snack. It is a kind of flaky biscuits from India's north-west region and is part of most marriage cooking or religious occasions like Karva Chauth, Diwali and even as tea-time snack. It is made from flour, water, carom seeds and cumin seeds (optional). The origin of this snack was more out of necessity than choice. Crispy, flaky and flavoured deep fried 'mathris' can be stored for several days. Mathris are eaten with a spicy mango pickle and are often served with tea. Rajasthanis are fond of storing large jars of mathris which they can munch at any time of the day.

Ingredients:

• 2 cup whole wheat flour (maida)
• 1/4 cup Semolina (rava)
• 1/4 cup oil / ghee for moyan 
• 2 teaspoon carom seeds (ajwain)
• 2 teaspoon crushed cumin seeds (jeera) (optional)
• 1 teaspoon chilli powder (optional)
• 1/2 teaspoon crushed black pepper (kalimirch powder) (optional)
• salt to taste
• oil for deep frying
• warm water to knead dough

Method: 

1. Combine all the ingredients and knead into a stiff dough using enough warm water. The dough should not be soft, but a little tight and hard.
2. Cover and keep the dough aside for 10 - 15 minutes.
3. Divide the dough into small equal portions and make small balls from the dough.
4. Roll out each portion of the dough thinly into a small puris.
5. Lightly prick them equally all over with a fork so that the mathris do not rise like puris.
6. Heat the oil in a deep non-stick kadhai and deep-fry, a few mathris at a time, on a low to medium flame till they turn golden brown in colour or crisp.
7. Drain on an absorbent paper and when at room temperature store in an air-tight container and use as required.

For more Diwali Recipes, do check Gujiya (Karanji), Gulab Jamun, Quick Milk Pedha , Paneer coconut  katli , bournvita coconut laddoo / balls  and Kaju Katli

Notes / Tips:

• 'mathris' should never be fried in a very hot oil otherwise they become browned from the outside but not get cooked from inside.
• Always use warm ghee or oil for moyan for more flakiness of mathri.