punjabi masala mathri recipe | mathri recipe | Methi mathri recipe | halwai style

In a mixing bowl, combine all-purpose flour, semolina, carom seeds, cumin seeds, salt, and red chili powder.

Add ghee or oil to the dry ingredients and mix well until the mixture resembles breadcrumbs.

Gradually add water, a little at a time, and knead to form a firm dough.

Cover the dough with a damp cloth and let it rest for 30 minutes.

After resting, divide the dough into small balls (about the size of a golf ball).

Roll each ball into a flat disc, about 1/8 inch thick. Prick the surface with a fork to prevent puffing during frying.

Heat oil in a deep frying pan over medium heat.

Once the oil is hot, carefully slide in the rolled mathris, a few at a time, and fry until they turn golden brown and crispy.

Remove the mathris from the oil and drain on paper towels to remove excess oil.

Allow them to cool completely before storing in an airtight container.

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