Savoury Crackers

Preparation

• 1
  Sieve together refined flour,wheat flour and salt.
• 2
  Coarsly crush pomegranate seeds, pepper corns and coriander seeds.
• 3
  Take a big bowl and add refined flour mix, coriander seeds, pomegranate seeds, pepper corns,asafoetida, cumin and carom seeds.
• 4
  Mix all together and then add hot cooking oil or ghee and rub well
• 5
  Now add just enough water and make a stiff dough.
• 6
  Cover and rest for 15 minutes.
• 7
  Knead it slightly and make small balls from the dough.
• 8
  Roll the balls into medium thick discs and prick them with a fork all around,so they will not puff up while frying.
• 9
  Heat oil in a deep pan and fry mathris in batches on low heat.(first add them on medium heat and after few seconds lower the flame)don't overcrowd the pan.
• 10
  Fry till they become golden in colour,drain on a paper napkin when done.
• 11
  Store when cooled completely.
• 12
  Notes:
• 13
  The dough should be stiff like pooris other wise you will not get crisp mathris.
• 14
  Don't fry them on high heat otherwise they may become golden from out side but remain uncooked from inside and become soft after some time.
• 15
  You can make these with just salt,cumin and carom seed,if you don't want to add all the spices listed.
• 16
  For a easier version-roll the dough into a big medium thick chapati and cut with a round or any shape or size of cookie cutter .
• 17
  You can also bake them on 180 C -350 F for approx 20 minutes if you want to avoid deep frying.