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II Mathri (Flaky Biscuits)II

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:

    • 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. 
    • 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.
    • Divide the dough into small balls and roll out all the balls.
    • 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.

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