Mathri

🔥 Prep

• Measure 250 g maida into a mixing bowl.
• Add 1 tsp salt, 1 tsp carom seeds, and 1 tsp black pepper; stir to combine.
• Melt 4 tbsp ghee (or measure solid ghee) and set aside.
• Measure 70 ml water in a cup.

🔥 Cook

• 1. Add the melted ghee to the flour mixture and rub together until the texture resembles coarse crumbs.
• 2. Gradually pour in the 70 ml water while mixing to form a stiff dough; knead for 2 minutes until smooth.
• 3. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.
• 4. After resting, knead the dough briefly for 1 minute, then divide into 4 equal portions.
• 5. On a lightly floured surface, roll each portion into a thin circle about 3 mm thick.
• 6. Using a cookie cutter or a knife, cut the rolled dough into desired shapes (e.g., diamonds or squares) approx. 4 cm size.
• 7. Heat 350 ml oil in a deep pan over medium heat until it reaches 180°C (or a small piece of dough sizzles and rises to the surface).
• 8. Fry the mathri pieces in batches, turning occasionally, for 3-4 minutes until they turn golden brown and crisp.
• 9. Using a slotted spoon, remove the fried mathri and drain on paper towels to absorb excess oil.
• 10. Allow them to cool completely; they will become more crisp as they cool.

🔥 Serve

• Store the cooled mathri in an airtight container; they stay crisp for up to 2 weeks.
• Serve as a snack with hot masala chai or ginger tea.
• Pair with mint-coriander chutney, tamarind sauce, or plain yogurt dip.
• Optionally sprinkle a pinch of chaat masala or extra black pepper before serving for added zing.