Salted Cumin Crackers / Jeera Mathari

Preparation Time – 15 minutes
Cooking Time – 15 to 10 minutes

Wheat flour – 2 cups
Semolina/ Sooji / Rawa – ½ cup
Ghee / Clarified butter – 2 Tablespoons
Cumin seeds – 1 Tablespoon
Black pepper, semi crushed – 1 Teaspoon
Salt to taste
Water as required
Oil – to deep fry

Take a bowl, mix wheat flour, semolina, ghee, cumin seeds, salt, black pepper well.

Add required water and knead into a  hard dough. Keep aside for ½ hour.

Divide dough into 4 to 5 portions.  Take one portions, make balls and press it by rolling pin to make roti into  4”diemeter.

Cut the mathari with use of cookie cutter.  Make 4 to 5 holes in each mathari with the help of knife.

Heat Oil in kadai and deep fry the matharis on a slow flame for 3 to 4 minutes or till they turn golden brown and crisp from both side.

Drain on an absorbent paper.

Cool and store in an air- tight containers.