Things Required:Maida (Flour): 2 cups
Rawa / Suzi (fine): 1 ½ cups
Besan (gram flour): 1 cup
Ajwain: ¼ tspn
Salt to taste
Oil to fry
Fresh coriander: 100gms
Green chilly: 2 nos. medium size
Ginger: 1” piece
Grind coriander, chilly, ginger, cumin seeds in mixer to make a smooth paste.
Roast maida, rawa and besan separately for 5-7 minutes each on slow flame till the raw smell goes away. Mix them, add ajwain, salt and 6-7 spoon warm oil (moin). Mix them well, moin should be enough to bind the flour when held tightly in fist and left open. Add green paste, and knead with warm water. Knead the dough tight so that it absorbs less oil while frying. Make small balls and roll them into a 4” diameter circle, wet four opposite corners with finger and lift them to center to make flowerets.
Deep fry 5-6 flowerets each time. Add mathris in hot oil on high flame, cook them on slow flame turning in between and increase the flame while removing.
The mathris can be sstored for a week.
Mathris tastes very good with curd or imli (tamarind) chutney filling in between.