Cumin Thins


Holi Cookies

Whilst Holi is a time to celebrate the changing season from Winter to Spring with pellets of colour flung at friends and strangers it's also a time to feast on some of the Indian subcontinent's most delicious snacks..most of them are usually sweet and they'll test the resolve of your dentist. However, if you need a little savoury distraction during this feastival and indeed at any time of the year then this super simple Masala Mathri biscuit recipe also known as Cumin Thins will work a treat, great with tea and even better with a beer, Kingfisher in this case!

Tuck in and make more than needed...I assure you, they'll disappear.

Cumin Thins

How To Make Mathris

  • 250g wholemeal flour
  • 250g plain flour
  • 1⁄4 tsp baking powder
  • Salt to taste

  • 1 tsp carom seeds
  • 1 tsp crushed black pepper
  • 1 tsp cumin seeds
  • 2 tbs ghee
 or unsalted butter
  • 150ml water

  • 100ml veg oil

Sieve the flours, baking powder, large pinch of salt together and add the carom and cumin seeds and black pepper together. Now add the ghee/butter and water and knead the flour into a firm dough…it shouldn’t be slack or too soft. Tear off plum sized pieces and roll into a ball, then gently flatten them with the ball of your palm and shape them into ½ cm thickness for an organic feel and texture. Alternatively using a floured rolling pin and floured surface, roll out the dough to a ½ cm thickness and use a round biscuit cutter. Using a deep skillet or frying pan heat the oil over a medium heat and fry the mathri until gently tanned. Drain on kitchen paper and serve with a sharp and tangy chutney such as mango.

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