Mathri | Fried Salt Crackers

Mathri is another crunchy fried salted snack which reminds again me of hostel days.This used to be a snack once weekly and did I tell you,I love savory than sweet ?? Yes,you guessed it right and so I used to love this snack very much.This snack shouldn't puff up like poori neither it should brown very fast otherwise it may not remain crunchy and tend to be soft.My kids just love this,so I make it quite often.Enjoy this snack with a tsp of pickle on each or just like that with a cup of tea !!!

Ingredients
all purpose flour/maida 2 cups
semolina/suji/rawa 1/2 cup
oil 4tbsp
carom seeds/ajwain 1/2 tsp
leuk warm water 1/2-1 cup
salt 1tsp
oil to deep fry

Method

• Mix the flour,semolina,salt,ajwain & oil.Add the water lttle by little as required to knead the dough till firm.Keep covered & leave aside for 15-20 minutes.
• Heat oil in a wok /kadai.
• Divide the dough in approx 40-50 gooseberry sized balls.Start rolling each of them in a 2" circle/discs.Prick the rolled disc with fork on both sides.(to prevent puffing up)

• When the oil is hot,drop a small one to check if its done.If it sizzles up then slide each of it in oil.(Don't overcrowd the mathris or else it will not cook evenly.Once the mathris rise up from the bottom ,turn the other side.Continue cooking both sides evenly.(Always keep flame on medium heat or esle on high heat the mathris turn out soft as the outside gets browned faster and the inside remains soft )
• Remove the mathris using a slotted spoon and drain on a paper towel and serve/store in air tight containers.
• Serve with pickles or just like that with tea !!!! 

Servings~ 40-45 mathris

NOTES
* Don't over heat the oil or else you may cook the outside of mathris faster and the inside may turn soft.
* Keep the divided balls covered or else they will dry up soon.
* Always start to fry the mathris when you are ready with atleast prepared discs so that there is no much lag between rolling and frying.