Mathri (Flaky Biscuits)II
2 cups maida (unbleached flour)
1/4th cup fine semolina (Sooji /
1/2tsp whole black peppercorns
1/8th tsp. baking powder
2tbsp. curd / plain yogurt
7tbsp. warm water
4tbsp. melted ghee / oil
Ghee / oil for deep frying
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
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
Divide the dough into small balls and roll out all the
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.
Remove and drain on paper towels. Repeat the process
for frying all mathris.
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.