Serves: 16
Total Calories: 213
1. Place the flour, semolina, oil, ghee, ajwain seeds, ground pepper, and salt in a mixing bowl and rub lightly with clean fingers to mix. Then add the water, a little at a time, and mix until the dough gathers into a semi-firm ball that does not stick to your fingers. (Lightly coat your fingers with oil, if needed.)
2. Divide the dough into 16 equal portions and, with a rolling pin, flatten each one into a thin 3- to 4-inch disc that's about 1/8-inch thick. If the dough sticks to the rolling surface, coat very lightly with oil do not dust with dry flour.
3. With the tip of a knife, poke a few holes or make 1/4-inch slits all over in each round. (These will prevent any puffing of the dough, or they will turn into poori breads.) Place one peppercorn in the center of each mathri and press it in firmly.
4. Heat the oil in a large wok or skillet over medium heat until it reaches 300°F to 325°F on a frying thermometer, or when a small drop of dough starts to bubble while it is still submerged. (Lower the heat if it rises immediately or browns.) Add the discs, as many as the wok can comfortable hold at one time, and fry, turning as needed, until lightly golden and crisp. Do not brown them and make sure the centers are crisp. Drain on paper towels. Let cool completely, and store in airtight containers at room temperature about 2 months.
VARIATIONS: To add more interest to mathris, along with the flour and spices, mix in 1/2 cup finely chopped onion, 2 tablespoons finely chopped fresh curry leaves, or 2 teaspoons dried fenugreek leaves.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pastry Crackers with Black Pepper and Ajwain Seeds recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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