Recipe by kusum gupta
From the cookbook Recipes with a Spice - Indian Cuisine for Balanced Nutrition. These crackers can be made mild or spicy, as desired. You may store them, in an airtight bag, for a month or so.
- 1⁄2 cup semolina (suji)
- 1⁄2 cup whole wheat flour
- 2 cups unbleached all-purpose flour
- 1⁄2 cup oil, plus more for deep frying
- 1 teaspoon salt, to taste
- 1⁄4 teaspoon caraway seed, to taste
- 2 teaspoons coarsely crushed black pepper, to taste
Directions See How It's Made
- Mix the semolina in just enough water to make it completely wet and let it soak for about 20 minutes.
- Mix the other flours, ½ cup oil, salt and caraway seeds together.
- Add the soaked semolina and knead the dough, adding about ¼ cup water as needed, until the dough becomes semi hard and supple.
- Make little balls (walnut size) and shape them into patties.
- On a flat surface, roll each patty, sprinkled with a pinch of black pepper, into a small round, about ¼" thick.
- Prick the rounds with fork for air vents.
- Heat the oil in a deep frying pan or wok on medium heat.
- Fry the mathri, few at a time, turning as needed, until golden brown on all sides.
- Drain them on paper towels or brown paper bag.
- Repeat for the remaining mathri.
- Serve when completely cold.
- Variation: May add 1 cup fresh fenugreek leaves (½ cup dry leaves), black pepper and red chili powder, when making the dough.
- Healthy Alternative: Use milk instead of water to make the dough.
- Add 1 tablespoon baking powder and the desired spices.
- Take small pieces of dough and shape like bread sticks.
- Bake in the preheated oven at 425°F for 5 minutes; turn and bake for another 5 minutes until light brown.