Does it sound like I am boasting????? Heck no!!! :D Just being a tad bit modest! LOL!
Ria! Get back to the post!!! :(
Yes...and so... the trip made me an addict to matri :) After getting back I made up my mind to make it at home and eat as much as I wanted to! But somehow it just din't happen!! :( And to add onto it I couldn't source Ajwain in my small town. So during my last trip to Bangalore, I made it a point to buy and stock it! So i got a packet weighing 250 g! Actually I can make atleast 50 batches of Matri's with it!! LOL! I do get real greedy at times especially when I cannot find them in Kannur!! :D Not my fault is it??? :D
So here is the recipe:
Recipe adapted from Manjula's Kitchen
2 cups All Purpose flour (plain flour or maida)
1/2 cup sooji (semolina flour)
1 teaspoon salt
1/2 teaspoon ajwain
2 generous pinch of Kasuri Methi ( not included in the original recipe)
4 tablespoons oil
3/4 cup lukewarm water (use as needed)
Oil to fry
Mix all the ingredients except the water.
Add the water little at a time, kneading into a firm dough.
Cover the dough and set aside for 15 minutes or more.
Heat the oil in a frying pan on medium heat. The frying pan should have atleast 1 1/2 inch of oil.To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Fry a few matris at a time. Make sure to place just enough mathris to cover the frying oil.Fry the mathris until both sides are a light golden-brown.
Tips:Mathris can be stored for a couple of months in airtight containers. If the mathris are cooked on high heat, they will be soft.
Serving suggestion: Any spicy pickle. Will post my Stuffed Green Chilli pickle recipe soon! :D
Verdict: It was very good! Loved it's crisp body&its exotic flavour enhanced by ajwain & kasuri methi. Would definately make it again & again & again.... :D