- Prep Time - 16-20 mins
- from Maida
- Laxmi Bhog Maida 1 cup + for dusting
- Black peppercorns coarsely crushed to taste
- Salt to taste
- Ghee melted 2 tablespoons
- Oil to deep fry
Cooking Directions -
Mix together Laxmi Bhog Maida, crushed peppercorns, salt and ghee in a bowl. Add sufficient water and knead into a hard dough. Set aside for 10-15 minutes.
Divide the dough into 2 equal portions. Roll out into thick discs dusting with flour. Cut out small roundels with a small cookie cutter and prick them all over with a fork.
Heat sufficient oil in a kadai. Slide in the mathris and deep fry on medium heat till golden brown. Drain on absorbent paper.
Serve or store in an airtight container.