Mathi

Ingredients

• 1-cup (120 g) maida (refined flour)
• 1-cup (120 g) soojee (semolina/cream of wheat)
• ½ tsp   ajwain (carum/thymol)
• 1 tsp salt
• ¼ cup (60 g) ghee (clarified butter)
• Cold water to mix
• Oil for deep-frying

Preparation

• Mix the ajwain, salt and the flours together and rub the ghee in lightly to make the mixture resemble breadcrumbs.

• Knead into stiff dough with the cold water (you need to use a little force, to press your finger in).

• Cover the dough and let it rest in a cool place for at least 15 minutes.

• Roll out the dough into 1/4 cms/1/8" thick rounds, about 8cms/3" in diameter, and prick these with a fork, all over the surface, to avoid puffing up while frying.

• Heat the oil till a piece of dough dropped in it rises to the top at once, and then put in as many `mathis' as come in comfortably without touching each other. Turn once, and then lower the heat to medium.

• Fry the 'mathis' till a light brown on both sides. Lift them out and place them on absorbent paper. Fry the rest similarly, increasing the heat before adding a fresh lot.

• Cool and store in an airtight container.