Snacks Recipes - Mathi

Ingredients

• 100g/4 oz plain (all-purpose) flour

• pinch of salt

• 25g/1 oz margarine

• 2.5ml/1/2 tsp tymol seeds

• 1.5ml/1/4 tsp black peppercorns, crushed

• 75ml/5 tbsp lukewarm water

• oil for  deep-frying

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Method:

1. Place the flour and salt in a bowl and rub in the margarine. Add the tymol seeds, peppercorns and water and knead to dough. Knead for 5 minutes until satiny and spongy. Cover and leave for 30 minutes.

2. Heat the oil in a deep pan. While the oil is heating, divide the dough into 24 equal portions, roll them into balls then press into thin circles about 5cm/2 in in diameter.

3. Make 6 to 8 small slits in the circle with a pointed knife. Fry a few mathis at a time in the hot oil until light brown on all sides.

4. Remove with a slotted spoon and place on a cooling tray. Repeat until you have fried all the mathis. Serve hot or cold with pickle or chutney at tea. They will store in an airtight container for up to 2 weeks.