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Tuesday, June 17, 2008


A Tea Time Snack.


• 2 cups plain white flour
• 1/2 cup cooking oil
• 2-3 level tsp. salt, to taste
• 1 1/2 tsp. carom seeds(Ajwain)
• Oil for deep frying


1. Place all ingredients in a bowl and mix, like a pastry mix.
2. Make a VERY firm dough by adding a small amount of water at a time. I add only a tablespoon at a time.
3. Divide dough into Very small balls and roll them out to a thickness of 1/2 cm or 5 mm on a board. If the dough is of right consistency, no dusting with flour will be required.
4. Stab each circle with a fork a few times. This stops them from fluffing up during the frying process. If they fluff up, they will get soggy when cool.
5. Heat oil to medium, a mathari dropped in oil should fizz and rise to the top slowly. Oil must not be too hot or the matharis will get soggy when cool. The trick is to cook them very slowly on medium heat. They should be hard like a biscuit when done.
6. Take out and place on an absorbent paper.
7. Cool and store in airtight jars.

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