Ajwain Khari Mathri

Name: Ajwain Khari Mathri
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup maida (all-purpose flour); 1/2 tsp salt; 1/2 tsp baking powder; 1/4 tsp ajwain; 1/2 cup water; 2 tbsp oil; As needed oil for deep frying; 4 tbsp ghee (clarified butter); 2 tbsp cornflour; 2 tsp maida

Kumkum Chatterjee @cook_12055532

#Holi_Special
#cookpadindia
On the festival of Holi, make this perfect storable tea-time snack Ajwaini Khari Mathri.Khari is a crispy puffed snack.It is an all time favorite accompaniment with tea. These khari are deep fried to a golden brown texture.However, they can also be baked .

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

1 cupmaida (all-purpose flour)
1/2 tspsalt
1/2 tspbaking powder
1/4 tspajwain
1/2 cupwater
2 tbspoil
As neededoil for deep frying
For layering:
4 tbspghee (clarified butter)
2 tbspcornflour
2 tsp maida

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Steps

30 minutes

1

Add maida, oil, baking powder, salt and ajwain in a bowl and mix nicely till it crumbles. Add water gradually and knead to make a tight but smooth dough. Cover the dough and keep aside for 30 minutes.Meanwhile make a smooth paste of ghee, cornflour and maida.
2

Divide dough into 4 equal balls.Roll one ball as thin as possible. Roll similarly other 3 balls.Place one rolled out sheet on rolling board.Smear evenly the cornflour and ghee mixture all over the sheet.Sprinkle some dry maida.Place another sheet over it and similarly spread cornflour mixture over it.Similarly spread other 2 sheets one on top of other smearing the slurry.Fold as shown.
3

Fold again and wrap in a cling sheet.Refrigerate for 20 minutes.Take out the dough and roll lightly to make a large round sheet.Cut the sheet with a knife or pizza cutter into rectangular shapes.
4

Heat oil in a pan. Fry the ajwain khari mathri in low to medium flame till flaky, crispy and golden brown.Cool and store in airtight container. Serve with tea and dips of choice.