Food tips: Make crispy mathri at home today to eat with tea!
1 cup flour
1 cup refined oil
1/4 tsp chili powder
2 tbsp semolina
1 pinch asafoetida
salt as required
1/2 tsp ajwain
Mix all dry ingredients, add the oil and mix it by rubbing it between your thumb and fingers until everything is well combined. knead into a stiff dough by adding water a little at a time
Adding too much water will make it soft and somewhat soft like poori dough. Cover the dough with a thin cloth and keep it aside for about 30 minutes.
Make small balls of dough and flatten them with your palms. Now take 3 pieces of black pepper and decorate it on the mathri.
Use a fork, prick the entire surface, flip it over and prick the other side as well. After rolling out enough mathris for one go, heat the remaining oil in a pan for deep-frying over low-medium heat.
While the first batch is frying, roll up the second batch. The oil temperature should be low to medium. Put some mathris in the hot oil. Maintain the temperature of the oil by adjusting the gas heat during the frying process.
Take out the extra oil and drain it. It is necessary to cook on low flame so that the whey gets cooked inside.