Friday, July 6, 2007


Matthis is popular tea time savory. I always knew them as "salted maida crisps " ever since I was a kid from my mom.My mom used to make two kinds whenever she made them.salted ones and sweet ones. Iam now posting here the recipe of salted ones.For the sweet ones the recipe is little different.

2 cups all purpose flour or maida
2 tbsp of butter softened or hot oil/ghee
1 tsp salt
1/2 tsp ajwain or carom seeds
water to knead the flour
and oil for deep frying
In a small bowl,mix together flour,ajwain or carom seeds,salt and butter. gently knead them using forefingers.When the dough looks crumbly,add water little by little to form a thick dough.Cover and keep aside for 10 mins. Knead well for 2 mins and divide into balls and roll them out like thin chapati and using a round cookie cutter or any desired shape cut them into rounds and prick with a fork in the centre. Deep fry in batches untill light brown in color. Store in clean ,air tight jar and enjoy with hot cup of tea.

Iam sending this as my entry to RCI - punjabi cusine,hosted by Richa of As Dear As Salt. I came to know that matthis (my recipe here) is from Punjab from her introduction about punjabi food and so,as I already made them Iam sending this as my entry to this event.

1 comment:

  1. lovely! love those matthis, you have made them so well, wish could grab them thru the screen :)
    thanks for this tasty contribution!


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