With holi round the corner, this must be made by kilos in most Indian households. Mine is no different. Mathri or a fried short crust pastry is a delight to eat with tea or coffee or simply with some home-made pickle. The thought only gives me goose bumps & crave some more.
Here’s to Holi & all Indian festivals.
- 1 Cup – APF
- 1 Tbsp – Semolina
- 1/2 tsp – Carom Seeds
- 2 Tbsps – Ghee/ Clarified Butter
- to taste – Salt
- Oil for frying
- In a large bowl, mix flour, semolina, salt & carom seeds.
- Add ghee & mix gently. Now hold the flour in your fist, if it forms a loose clump, then the amount of ghee is fine, if it doesn’t then add a bit more ghee.
- Using water knead the dough. The dough should be slightly hard to touch. Wrap in a wet muslin cloth & keep it aside for 1/2 hour.
- Form small balls with the dough. Roll these balls using a rolling pin. Use a knife or fork to make small holes/ slits in the rolled pastry.
- Heat oil in a big wok, fry these pastry till golden brown.
- Enjoy warm with tea or coffee or pickle. 🙂 It will store well in air-tight container at room temp for several days.