Cooking Time: 10-15 minutes
Preparation Time: 20-30 minutes
•Refined flour (maida) 2 cup
•Salt to taste
•Carom seeds (ajwain) 1/2 teaspoon
•Kasoori methi 1 tablespoon
•Olive oil +deep fry 5 tablespoon
Take flour in a bowl, add salt, carom seeds, kasoori methi and mix well. Add five tablespoons of olive oil and mix well. Add sufficient cold water and knead into a hard dough. Cover and rest the dough for fifteen minutes. Divide into twenty-four equal balls and flatten them slightly. Roll them out thinly into small puris (flat roundels) and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan (mouth freshner made with betel leaf). Heat sufficient oil in a kadai (wok). Slide in the mathris and deep-fry on medium heat till golden and crisp. You can also make them in round shape. Lightly prick them with a fork so that the mathris do not rise like puris (fried Indian bread). Drain and place on an absorbent paper. Cool completely. Store in airtight tins.