Matri is a crispy savoury which normally is round in shape. I love the flavour of the fresh coarsely ground pepper and roasted peanuts as well as the nutty flavour of sesame in them.
For ease of making and also to reduce the frying time I prefer to cut them into long bits and fry them in oil at a go.
It’s just a matter of convenience.
Wheat flour – 1/2 cup
Semolina – 2 table spoons
Pepper coarsely ground -1 spoon
Ajwain – 1/4 spoon
Peanuts coarsely ground – 2 table spoons
Sesame seeds -1 table spoon
Ghee – 2 + 2 table spoons of ghee
Salt as per taste
Water for kneading the dough.
In a bowl mix wheat flour, pepper, sesame seeds, peanut powder,ajwain, semolina and 2 table spoons of ghee and mix lightly with the help of your fingers.
Now slowly add water little by little.
The dough should not be soft or or too firm.
Make four balls and then roll them into rotis.
Apply ghee over a roti and sprinkle a little wheat flour on the top of the roti.
Now follow the same procedure with the second roti.
Place the roti over the first roti
And fold it thrice horizontally or vertically.
Now slightly press it with a rolling pin and flatten it by keeping the shape of the roti rectangular.
You just have to lengthen the roti horizontally or vertically.
Once this is done cut them into longish bits and fry on low heat until they turn golden brown and crisp.
The folding of the roti and applying ghee and then sprinkling with atta helps to get the layers while you fry them
Keeping the dough not too firm or soft and frying them on low heat makes them crisp.