Mathri | Indian Short Crust Cookies

Ingredients

1 cup of all purpose flour (maida)
1 tablespoon of semolina (rawa, sooji)
½ teaspoon of carom seeds (ajwain)
2 tablespoons of clarified butter (ghee)
salt (namak) to taste
oil for frying

Preparation

1. In a large bowl, mix flour, semolina, salt & carom seeds.
2. Add ghee & mix gently. Now hold the flour in your fist, if it forms a loose clump, then the amount of ghee is fine, if it doesn't then add a bit more ghee.
3. Using water knead the dough. The dough should be slightly hard to touch. Wrap the dough in a moist muslin cloth & allow it to rest for 1/2 hour.
4. Form small balls with the dough. Roll these balls using a rolling pin. Use a knife or fork to make small holes/ slits in the rolled mathris.
5. Heat oil in a big wok. Heat oil in a big wok. The oil should be not be very hot. If you fry mathris in very hot oil, they will cook from outside and not inside. Deep fry mathris till golden brown on slow flame.
6. Enjoy them warm with tea or coffee or pickle. It will store well in an air-tight container at room temperature for 6-7 days.

Notes

Recipe from the repertoire of family recipe.

You can eat  mathri like bhakris. Enjoy them warm with pickle or snack with tea.

You can substitute part of maida with maida to reduce some refined calories from it.

You can give different shapes to the dough – either using a cookie cutter or shape them freehand into triangles.

Kids can snack on them topped with some salads.

The oil should be not be very hot. If you fry mathris in very hot oil, they will cook from outside and not inside.

Fry mathris till golden brown on slow flame