Mathi

Ingredients

• 2 cups maida (refined flour), or half maida and half atta
• ¼ cup ghee
• 1 tsp ajwain (carom seeds)
• 1 tsp crushed black pepper
• 1 tsp salt
• About ½ cup cold water
• Oil for deep-frying

Method

1. Rub the ghee into the flour with your fingertips until it looks like breadcrumbs and holds together when pressed.
2. Add ajwain, pepper and salt, then knead into a stiff dough with cold water. Rest for 20 minutes.
3. Divide into small balls and roll each into a thick round about 6 cm across. Prick all over with a fork so they do not puff.
4. Fry on low heat, a batch at a time, for 10–12 minutes until crisp and light golden.
5. Cool completely and store in an airtight tin. Serve with mango pickle and chai.