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II
Mathri (Flaky Biscuits)II
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Ingredients:(Makes
: 36)
2 cups maida (unbleached flour)
1/4th cup fine semolina (Sooji /
rava)
2tsp. Salt
1/2tsp whole black peppercorns
(coarsely cracked)
1/8th tsp. baking powder
2tbsp. curd / plain yogurt
7tbsp. warm water
4tbsp. melted ghee / oil
Ghee / oil for deep frying
Preparation:
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Mix the flour, salt ,cracked pepper and baking powder
in a bowl. Add the ghee and rub between your palms until it takes the form of
breadcrumbs.
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Combine the curd with water and and form a pliable but
firm dough using this liquid. Cover with the damp cloth and set aside for 30
minutes.
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Divide the dough into small balls and roll out all the
balls.
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Heat the ghee / oil in a kadhai or deep-frying pan. Fry
the rolled mathris in a batch over moderate heat. Do not allow the rounds to
become brown, they should remain pale gold in color.
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Remove and drain on paper towels. Repeat the process
for frying all mathris.
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Well sealed, they will keep for 2-3 weeks.
Note : After frying is completed, allow the oil
to cool for 15 minutes and, while still warm, strain through a fine sieve to
remove any bits of flour. Oil can be further used.
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Opinions
Jack Lenox
Kevin Koehler
Ben Lowery
Neha Gajjar