(serves 4) (Deep-fried spicy crackers)
Prep time: 30 mins
Cooking time: 30 mins Ingredients 1 cup atta (wholewheat flour) 3/4 cup plain flour pinch salt 1/4 tsp baking soda 1 tsp carom seeds 1 tsp crushed black peppercorns 1 tsp cumin seeds 2 tbsp ghee (clarified butter) 1/2-3/4 cup water
oil, for frying Method 1. Sieve atta, plain flour, salt and baking soda. Add carom seeds, crushed black pepper and cumin seeds. Mix then add ghee. 2. Add water, a little at a time, to make a dough that is not too soft but slightly tight. 3. Warm oil in a deep frying pan over a medium heat. Divide dough into lime-size balls, press each between your palms to make discs and prick each disc with a fork (this is important to ensure the mathris don’t puff up and are crisp when fried). 4. Carefully drop discs into oil and fry until golden brown. Remove, drain on kitchen paper and serve with Punjabi mango pickle and spiced Indian tea. To store, leave to cool to room temperature then keep in an airtight container.