Recipe Joan Jyotsna Agrawal
Photos Radhika Agrawal
What You Need:
3 cups Maida
1 cup Suji/Semolina
3/4 cup Ghee (heated
1/2 tsp salt
1/2 tsp Ajwain
Knife/Bowl/ Cookie Cutters
1. Mix all the dry ingredients with the Ghee. Using some cold water, knead the dough.
2. Make dough-balls and use a rolling pin to flatten out each one (the thinner it is, the crisper they’ll turn out).
3. Cut out the shapes you want using a steel bowl or cookie cutters. You could also just cut strips using a knife.
4. This is important – Using a fork, prick each Mathree once (make sure you hear the fork hitting the kitchen counter, basically). If you don’t do this, they’ll swell up into, well, pooris while frying.
5. Fry about 10 at a time, in a deep-bottomed wok/Kadhai on medium flame until golden brown. Turn them over once in the middle. You could let them rest/cool on a newspaper for a while to soak up excess oil. These can be stored in an airtight container for weeks.