This is a popular crispy, savoury cracker, served with pickle and tea in North India.
All purpose flour / maida - 2 cups
Ajwain - 1/2 tsp.
Black pepper - coarsely crushed - 1/4 tsp.
Salt - to taste
Sooji / rawa - 1 tablespoon
Melted ghee- 3 tablespoon
Oil - for frying
Combine maida, rawa, salt, and ghee in a wide bowl. Mix well with your hands to get a crumble mixture. Add in the pepper and ajwain. Now add water little by little and knead to a stiff dough. Cover with a clean wet cloth and keep aside for atleast half an hour.
Divide the dough into small balls and roll with a rolling pin to slightly thick ( 1/2 an inch) circles. You can also use a bottle cover to get even sized mathris. Prick with a fork on both sides to avoid fluffing while frying in oil.
Deep fry in oil. When cool, store in an airtight container.
Crispy mathris are ready to be served with tea.
NOTE: Ensure medium heat of oil.