MATHIA WITH BUTTER

This time I made the mathias with butter. I liked the flakiness of it. I also used the cookie cutter to cut it small, about 1 1/2 '' diameter. I have flavored them with carom seeds and black pepper, but you can add garlic, cayenne pepper or grated cheese. They are perfect with a cup of tea. 

Makes 500+ grams (fills up 1.5 LTR container)

Time: 35-40  minutes

2 cups plain flour

1 tsp fresh black pepper crushed

1 tsp salt

4-5 tbs cold butter cut into pieces

3/4 cup water (+ or - ) to knead

1 tsp carom seeds

Method

Sieve the flour, salt, and pepper in a bowl. Stir in the carom seeds and then using the fingertips mix in the butter. It should look like fine-crumbed texture. You can see in the pic below. You can know if the butter is enough when you make a fist with the flour in the hand and it holds its shape.

Now add the water and knead into a tight and firm dough. Poke your finger in and if it doesn't spring back, then the dough is ready. The kneading will take about 10 minutes. Don't worry if the dough is not smooth. Let is rest for few minutes.

Roll the dough into a big chapati and using a cookie cutter cut the mathia. Poke with the fork in between and fry on a medium flame in oil until golden in colour.

 

Let the fried mathias be cooled completely and then store in air tight container.