Little crumbly pleasures

Kandla Nijhowne

Finally, the madness called Diwali is over! I’m sure we have all been gobbling down 'mithaai' as if there is no tomorrow. Then suddenly the taste-buds shut down, desiring no more of the sweet, spongy, syrupy concoctions. Now, we all crave something spicy and savoury. Perfect time to roll out some 'methi mathhris' to gorge on with a cuppa chai. 

Methi Mathhris

• 1 cup maida
• ½- ¾ tsp ajwaain
• ¼ cup semolina (sooji)
• 3 tbsp ghee
• 1 tbsp kasoori methi
• ½ tsp pepper powder
• ½ cup water
• ½- ¾ tsp salt
• Oil for frying

Method

• Use a deep bowl and add to it the maida, sooji, methi, ajwaain, salt and pepper. Stir with a fork till combined.
• Drizzle dots of ghee across the bowl, then rub in with your fingertips till the ingredients look like bread crumbs.
• Sprinkle water bit by bit and keep kneading till you have a firm dough. You may only need 1/3rd of a cup of water. Cover and let it rest for 15-20 minutes.
• Set up oil for frying, roll out the rested dough into small, flat discs and prick lightly with a fork.
• Deep fry on medium heat till light golden.

Note: A half and half combination of maida and whole wheat can also be used. Do not overcrowd the matthris in the oil. The oil will become cold and will seep into the dough. Keep the heat at low-medium or else the mathhris will be raw within and golden on the surface.

(Nijhowne is a Chandigarh-based culinary expert)