2 cups Wheat flour
Salt to taste
1 tbsn Carom seeds (ajwain)
½ tsp black pepper powder
2 tbsp oil & to deep fry
Method
Take flour in a bowl, add salt, carom seeds, black pepper powder, mix well
Add 2 tbsp of hot oil and mix well. Add sufficient water and knead into a hard dough allow the dough to rest for fifteen minutes.
Divide into equal balls and flatten them slightly. Roll them out thinly into small puris, lightly prick them with a fork so that the mathris do not rise like puris.
Heat sufficient oil in a kadai. Slide in the mathris and deep-fry on medium heat till golden and crisp.
Drain and place on a tissue paper. Keep aside to cool
Store in airtight tins.
Add 2 tbsp of hot oil and mix well. Add sufficient water and knead into a hard dough allow the dough to rest for fifteen minutes.
Divide into equal balls and flatten them slightly. Roll them out thinly into small puris, lightly prick them with a fork so that the mathris do not rise like puris.
Heat sufficient oil in a kadai. Slide in the mathris and deep-fry on medium heat till golden and crisp.
Drain and place on a tissue paper. Keep aside to cool
Store in airtight tins.
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