Matthi Recipe


  • 2 tsp Salt
  • 2 tbsp Curd
  • 2 tsp Ajwain
  • 2 cups Maida
  • 4 tbsp Melted Ghee
  • 8-10 tbsp Warm Water
  • A pinch of Baking powder
  • Ghee or Oil for deep frying
  • tsp Black Peppercorns, coarsely cracked


  1. Mix the maida, salt, cracked peppercorns, ajwain and baking powder in a bowl.
  2. Add the ghee and rub between your palms until it takes the form of breadcrumbs.
  3. Combine the curd with water and and form a pliable but firm dough using this liquid. Cover with the damp cloth and set aside for 30 minutes.
  4. Divide the dough into small balls and roll out all the balls.
  5. Heat the oil / ghee in a deep-frying pan.
  6. Fry the rolled mathris over moderate heat. Do not allow the rounds to become brown, they should remain pale gold in color.
  7. Remove and drain on paper towels.

Tip: Potatoes rot quickly if stored near onions.To prevent potatoes from budding, place an apple in the bag with the potatoes!

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