Matthi (Indian crackers)
Matthi are pan-fried crackers that are not intended to be too crispy. They're great as snacks, for serving with a chutney, or as a side for almost any Indian meal since they're so versatile.
If they turn out too tough, you'll need to put a little more oil in the dough since they should be crispy at the edges and more bready in the middle. And if you put in too much water or kneed them too hard, they'll end up hard to chew.
3 cups (300 grams) sifted whole wheat or white flour
2 tablespoons ghee or butter
2 tablespoons caraway or sesame seeds
Ghee or vegetable oil for deep frying
1 1/2 teaspoons rock salt
3/4 cup (175 milliliter) water
1/2 teaspoon baking powder
- Combine the flour, caraway seeds, salt, and baking powder in a large mixing bowl. Rub the ghee or butter into the flour. Add enough water to form a fairly firm dough. Knead well for at least 5 minutes, until the dough is smooth and elastic. Then set it aside for a few minutes.
- Fill the karhai or wok to two-thirds with ghee or vegetable oil and put it over medium heat. While the ghee is heating, roll out the dough into a large square, 1/2 inch (1 centimeter) thick. With a sharp knife, cut the dough into diamonds or rectangles 2 inches (5 centimeters) long. Gently drop half of them into the hot ghee. The heat should be adjusted so that the crackers become golden-brown on both sides in 4 or 5 minutes. Remove with a slotted spoon and put in a colander to drain. Then cook the other half the same way.
You can find this recipe and more in The Hare Krishna Book of Vegetarian Cooking.