Matri

Matri - Anitha Shenoy

Recipe:
2 cups Refined flour
1tsp Salt 

½ tsp Carom seeds (ajwain) 

1tbsp dry Fenugreek leaves (kasoori methi) 

5 tablespoons clarified butter (ghee) 

1tsp pepper corns 

Refined vegetable oil to deep fry

Recipe Method:
Crush the pepper corns very coarsely. 

Take flour in a bowl, add salt, carom seeds, kasoori methi, pepper corns and mix well. 

Add five tablespoons of melted clarified butter and mix well. 

Add sufficient cold water and bring together into a hard dough. 

Cover and rest the dough for fifteen minutes. 

Divide the dough into twenty-four equal balls and flatten them slightly. 

Press lightly the center with your thumb to make a slight depression. 

Prick with a fork. Heat sufficient oil in a pan. 

Slide in the mathris and deep-fry on medium heat till golden and crisp. 

Drain and place on an absorbent paper. 

Cool completely. Store in airtight containers.
In this recipe to get more taste I had added mixed veg pickles masala not veggies. 

Try out it gives great taste.