Mix the flour, salt, and baking powder in a bowl and add the ghee and rub between your palms
until it takes the form of breadcrumbs.
Divide the dough into small balls and roll out all the balls and cut them onto slim small squares.
Heat the ghee / oil in a kadhai or deep-frying pan and fry out the mathris in a batch over
moderate heat and remember do not allow the rounds to become brown, they should remain pale
gold in color and take them out from frying pan to cool down.
Put the mathri in open dry place to cool down. This snack can store in a closed container up to a
week in an air tight container.
Ingredients: 2 cup maida
1/4th cup fine semolina (Sooji / Rava)
1 tsp salt (or less / as to taste)
1/8th tsp baking powder
6-7 tblsp warm Water
4 tblsp melted ghee / oil
Ghee / oil for deep frying