This is a ubiquitous North Indian savory item that I was exposed to after my marriage and my mother in law packed some for us very lovingly. They are prepared during festivals and also carried during journeys as they stay fresh for many days. It can be a substitute for breakfast when taken with pickle. They are great accompaniments for tea/coffee too.

Ingredients:

2 cups refined flour (or 1 cup wheat flour and 1 cup refined flour) (for 40 small, 3 cm diameter mathris)
¾ cup ghee or oil
1 ½ tsp ajwain (carom seeds)
¾ cup water
Oil for frying

Instructions:

• Add salt and ghee to the refined flour and mix them together till they resemble bread crumbs.
• Add the water slowly and knead into soft dough. Cover and keep aside for ten minutes.

• Heat the oil in a thick bottomed pan.
• Divide the dough into two portions. Spread the dough into round, with a thickness slightly less than ½ centimetre. Poke the whole surface with a fork. Cut into small rounds.

• When oil starts smoking, reduce the flame to medium and slip the rounds into the oil. Turn them over when they brown, drain when the other side also browns.
• Cool and store.