Crisp flour biscuits flavoured with carom seeds (Matrl) recipe
ingredients
1 cup (100 g) 3 1/2 oz Refined flour (maida)
1 tbsp (15 g) Ghee
Salt to taste
2 - 3 pinches Soda bicarbonate
1/4 tsp Carom (ajwain) seeds
Warm water for kneading
Vegetable oil for deep-frying
1 tbsp (15 g) Ghee
Salt to taste
2 - 3 pinches Soda bicarbonate
1/4 tsp Carom (ajwain) seeds
Warm water for kneading
Vegetable oil for deep-frying
method
1. Mix all the ingredients (except water and oil) together. Knead into a pliable dough by adding just enough warm water. Cover the dough and keep aside for 15 minutes.
2. Divide the dough equally into small portions. Roll out each into a l inch-wide, thick disc. Prick the surface with a fork
and place over a "clean cloth. Similarly, prepare the other portions.
3. Heat the oil in a frying pan; fry the discs, a few at a time, till crisp and golden on both sides. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
4. When cool, store in airtight containers.
2. Divide the dough equally into small portions. Roll out each into a l inch-wide, thick disc. Prick the surface with a fork
and place over a "clean cloth. Similarly, prepare the other portions.
3. Heat the oil in a frying pan; fry the discs, a few at a time, till crisp and golden on both sides. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
4. When cool, store in airtight containers.
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