Rajasthani Maathi 
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 

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