Suhaali ( Mathri)

Maida( all purpose flour)
500 GMs
4 tbsp ghee/ oil
1 tsp Ajwain ( carrom seeds)
1 tsp 1/2 tsp salt
1/3 cup water to knead

Sift the flour , add in the salt , ghee n Ajwain mix it with fingers till it looks like bread crumbs. Add as much water as needed and just mix it to a stiff dough
Cover with a wet cloth n keep aside for 30 mins.
Knead n make small balls . Roll out to the thickness of 3-4 mm / make 2 large balls n roll out to 3-4mm thickness n cut into rounds with a cookie cutter/ katori . Prick with a fork so that it doesn’t puff up
Heat ample oil in a Kadhai to a medium heat add 12-15 Mathris n deep fry on low to med heat to a pale brown. Remove on an absorbent kitchen paper n cool . Do the same with the rest of the suhalis

For masala suhali
500 GMs Besan
4 tbsp fine sooji ( semolina)
Salt to taste about 1 tsp
1 tsp pwd saunf ( fennel seeds)
1/2 tsp nigella seeds( optional)
2 tsp chilli pwd
4 tbsp oil
1/2 cup water

Mix it all together n make a stiff dough
Break into pcs as big as the maida balls
Spread the maida ball slightly n stuff in the Besan ball lightly roll to small puris , prick with a fork n fry on a low to medium heat
10-12 at a Time, gently flip a fry till a very pale brown
Remove on an absorbent kitchen paper
Cool n store in an airtight jar

Suhalis can be baked in a slow oven
150• for 20 mins flip and bake for another 15 mins
These can be made with whole wheat flour too or a mix of 1/2 maida n half wheat flour

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