|1 cup||Plain flour|
|1 tablespoon||Ghee or oil|
|Salt to taste|
|2||Pinches soda bicarb; (2 to 3)|
|¼ teaspoon||Ajwain seeds|
|Warm water for kneading|
|Oil for deep frying|
Mix all ingredients, except oil for deep frying and water.
Add water little by little kneading into a pliable dough.
Cover and keep for 15 minutes.
Break into small portions, roll in 1" wide rounds.
Keep a little thicker than puris. Prick with a fork.
Place on a clean spread out cloth.
Finish for all dough.
Heat oil in a frying pan, add some matri at a time.
Fry till lightly golden, flip side and repeat.
Drain and cool to allow to become crisp.
Store in an airtight container. Making time: 40 minutes
Makes: 25 pieces (approx.)
Shelflife: 2 weeks at room temperature Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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