Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Plain flour |
| 1 tablespoon | Ghee or oil |
| \N \N | Salt to taste |
| 2 \N | Pinches soda bicarb; (2 to 3) |
| ¼ teaspoon | Ajwain seeds |
| \N \N | Warm water for kneading |
| \N \N | 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.