Mathri recipe

• Mix ajwain (carom seeds) with semolina in a large bowl and add red chili powder, salt, and asafetida.
• Add some water after mixing the ingredients well. Knead the mixture into a dough.
• Place a thin cloth over the dough and keep aside for 30 minutes.
• Make small balls from the dough and flatten them using your palm. Roll the balls into the shape of small puris and prick small holes on the surface of rolled dough.
• Heat a deep-frying pan on a medium flame to heat oil. When it’s hot, add the rolled puris and fry until golden brown. Drain the excess oil store them in air-tight containers for consumption later.

Mathris are long-lasting snacks and can be stored for months in airtight containers . You could add a tbsp of melted ghee to the dough to make the mathris soft.

Trivia

Did you know that thyme, the lovely aromatic plant, was used by the ancient Egyptians in the mummification process? Even the ancient Greeks used the herb when bathing. They also used thyme in the manner of an incense inside temples as it was believed to impart courage.