Thursday, 31 May 2012

Flower Mathri

Crispy, flaky and superbly flavoured deep fried 'mathris' in Flower shape.


 2 cups All Purpose flour (Maida)
1/2 tsp ajwain/carom seeds
4 Tbsp oil
3/4 cup lukewarm water
Oil to fry
Salt to taste or about 1 tsp


  • Mix flour, ajwain and salt. Add oil and rub the flour between your palms until it takes the form of breadcrumbs, so that the oil coats all the flour nicely. 
  • Add the lukewarm water a little at a time, kneading into firm dough. Cover and set aside for at least 15 - 20 minutes. 
  • Make a big ball out of the dough and roll it in a big circle (like roti). 
  • For each mathri, make three circles of different sizes. Prick each circle with a fork in 2 to 3 places on both sides, so the mathris do not puff when frying. 
  • Make flower shape by layering one circle above another with little water in centre and press with thumb then half slit on three sides.

  • Keep them aside for drying on a newspaper or kitchen towels for at least 1 hour, flipping it once in between. 
  • Deep fry in oil on slow flame till golden brown.
  • You can serve them hot with tea or coffee and can store the rest in an air-tight container. These can be stored up to 1 month.


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