A very simple but delicious flaky version of Mathri. With a thick crunchy exterior and flaky centre.
Earlier maathi was to be made in desi ghee so it would last for over a month and used to be made in bulk.
But since the use of oil it doesn’t have a great shelf life and tends to get rancid in about 10-15 days.
It is thick about 1/2″
For weddings the size is as big as about 18-24″ in diameter
But normally it is about 6-8″ in diameter
Nowadays we make small Ines about 4-5″ in diameter
It’s not very salty and eaten with Achaar
500 gms maida
1/2 tsp salt
1/2 cup ghee
Water to knead
Sieve the flour add salt and ghee. Mix till it resembles bread crumbs. Sprinkle a little water and knead to a stiff dough. Cover with a wet cloth and leave it to rest for about an hour or two.
Heat a good amount of ghee in a large Kadhai . Just hot not smoking.
Knead the dough one more
Break into pieces you want.
Roll out on a wooden board.
It should be nice and thick. About 1/2 ”
Donot dust it with dry flour at all
Pinch the sides to make a ruffled up design
Make a design by pinching the dough in the centre. Generally we make a Swastik, a lotus, diya. Etc. Immerse it in the ghee it should sink right down. Lower the flame and cook it on a medium to low flame.
Fry 3-4 at a time. Flip them very gently. If you feel the ghee is too hot. Switch off the flame for 3-4 mins. Be patient and cook for about 15-20 mins. As the Maathis just about start turning golden. Remove them in a thali.
Repeat with the rest of the dough
Enjoy with Aam Ka Achaar or Lal MIRCHI Ka Achaar