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.