Step-by-Step Instructions

1. 1.Prepare the Dough Base

   Add 2 cups of maida (all-purpose flour) to a large mixing bowl.

2. 2.Add Dry Spices

   To the maida, add 1 tsp cumin seeds, 1 tsp black pepper, and 1 tsp ajwain (crush the ajwain between your palms before adding for better flavor).

3. 3.Season with Salt

   Add salt to taste to the dry ingredients.

4. 4.Mix Dry Ingredients

   Mix all the dry ingredients thoroughly with your hands until well combined.

5. 5.Incorporate Ghee

   Add 4 tsp of molten desi ghee to the flour mixture. This will make the mathris crispy.

6. 6.Achieve Crumbly Texture

   Mix the ghee into the flour until the mixture resembles breadcrumbs and holds its shape when pressed, indicating proper incorporation of fat.

7. 7.Knead the Dough

   Gradually add approximately 0.5 cup of water, kneading until a stiff dough is formed. Ensure the dough is firm, not soft.

8. 8.Smooth the Dough

   Continue kneading the dough until it becomes smooth and firm.

9. 9.Divide the Dough

   Divide the prepared dough into two equal portions.

10. 10.Roll Out the Dough

    Take one portion of the dough and roll it out into a thick, even circle, approximately 3-4mm thick. No dry flour is needed for rolling.

11. 11.Cut Mathri Shapes

    Using a small bowl or a cookie cutter, cut out small circular mathris from the rolled dough.

12. 12.Remove Excess Dough

    Carefully remove the excess dough around the cut circles. Gather the excess dough, knead it lightly, and re-roll to make more mathris.

13. 13.Pierce Mathris

    Pierce each mathri several times with a fork. This step is crucial to prevent them from puffing up like puris during frying.

14. 14.Prepare for Frying

    Transfer the prepared mathris to a plate, ready for frying.

15. 15.Heat Oil

    Heat oil in a kadai (wok) over medium heat. The oil should be medium hot, not excessively hot.

16. 16.Begin Frying

    Reduce the flame to low heat. Gently drop the mathri circles into the oil, ensuring not to overcrowd the pan. Fry in batches.

17. 17.Fry Until Golden and Crispy

    Fry the mathris on low heat, turning occasionally, until they are crisp and golden brown on both sides. This process ensures they are cooked thoroughly and achieve the desired crispiness.

18. 18.Drain Excess Oil

    Once the mathris are golden brown and crisp, remove them from the oil using a slotted spoon and place them in a colander to drain any excess oil.

19. 19.Continue Frying

    Repeat the frying process with the remaining mathris until all are cooked.

20. 20.Serve and Enjoy

    Your crispy mathris are now ready. Serve them warm with a cup of hot tea or pack them as a snack. They are incredibly flavorful and have a perfect crunchy texture.