Mathri (salted Crackers)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 cup semolina (suji)
• 1/2 cup whole wheat flour
• 2 cups unbleached all-purpose flour
• 1/2 cup oil, plus more for deep frying
• 1 teaspoon salt, to taste
• 1/4 teaspoon caraway seed, to taste
• 2 teaspoons coarsely crushed black pepper, to taste

Recipe

• 1 mix the semolina in just enough water to make it completely wet and let it soak for about 20 minutes.
• 2 mix the other flours, ½ cup oil, salt and caraway seeds together.
• 3 add the soaked semolina and knead the dough, adding about ¼ cup water as needed, until the dough becomes semi hard and supple.
• 4 make little balls (walnut size) and shape them into patties.
• 5 on a flat surface, roll each patty, sprinkled with a pinch of black pepper, into a small round, about ¼" thick.
• 6 prick the rounds with fork for air vents.
• 7 heat the oil in a deep frying pan or wok on medium heat.
• 8 fry the mathri, few at a time, turning as needed, until golden brown on all sides.
• 9 drain them on paper towels or brown paper bag.
• 10 repeat for the remaining mathri.
• 11 serve when completely cold.
• 12 variation: may add 1 cup fresh fenugreek leaves (½ cup dry leaves), black pepper and red chili powder, when making the dough.
• 13 healthy alternative: use milk instead of water to make the dough.
• 14 add 1 tablespoon baking powder and the desired spices.
• 15 take small pieces of dough and shape like bread sticks.
• 16 bake in the preheated oven at 425°f for 5 minutes; turn and bake for another 5 minutes until light brown.