Published: by Absolutely Recipes, in the recipes category.

Mathri Crackers Recipe.

Ingredients:

1/2 Cup all-purpose flour
1/2 tsp fine salt
3/4 tsp cumin seeds
1/2 tsp cracked black peppercorns
2 TBSP ghee, melted and cooled
vegetable or sunflower oil for rolling and deep-frying
Indian pickle, to serve

Recipe Instructions:

Sieve the flour and salt into a bowl, then stir in the cumin seeds and peppercorns.
Add the cooled (but still liquid) ghee to the dry ingredients and mix in using your fingertips until the mixture resembles coarse breadcrumbs.
Mix in about 2-3 tbsp cold water to make a firm dough, then knead for 3-4 mins until smooth.
Cover and leave for 20 mins at room temperature.
Knead the rested dough for 1 min, then divide into 15 portions.

Roll each portion into a ball about the size of a marble and cover with a cloth as you work to stop them drying out.
Roll each ball out on a lightly oiled surface into a 1 1/2" disc that is roughly the thickness of a nickel.
Prick all over using a fork to stop the mathri puffing as they cook.
Heat the oil in a wok or karahi over a medium heat, ensuring it is no more than two-thirds full, to 200 degrees, or until a cube of bread browns in 1 min.

Working in batches, lower the mathri into the oil using a flat slotted spoon.
Turn the heat to low and cook the mathri for 2-3 mins on each side until pale golden.
Drain on kitchen paper and leave to cool.
Top the mathri with Indian pickle and serve at room temperature with masala chai.

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