MATHRI RECIPE

• 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.