Crispy Ajwain Mathri Recipe By Harpal Singh Sokhi

Method:

- Add maida, oil, salt and ajwain in a bowl & mix nicely till it crumbles.

- Add little water and knead to make a very stiff dough.

- Cover the dough and keep aside for 30 minutes.

- Divide the dough into 20 equal balls.

- Roll each ball into a 4 inch disc.

- Apply little ghee on the disc and sprinkle some chaat masala.

- Fold the disc to make a semi-circle.

- Apply little ghee on the semi-circle and fold once again to make a triangle.

- Slightly press the open edges and prick the mathri with a fork.

-Make all the mathris in the similar manner.

- Heat oil in a pan. When the oil is slightly hot, add a few mathris and fry on low heat till golden brown.

- Do not overcrowd the mathris in the pan. (It will take around 12- 15 minutes for each batch to fry)

- Keep turning the mathris while frying.

- Remove the mathris in a plate and let them cool.

- Once cooled, store in an airtight container for up to a month.

- Serve with ginger tea or mango pickle.