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Crisp fried disks made from maida (refined flour) and soojee (semolina)
Recipe By : Niru Gupta
Type: Snacks Serving: 25 pieces Cooking Time: 90 minutes


  • 1-cup (120 g) maida (refined flour)
  • 1-cup (120 g) soojee (semolina/cream of wheat)
  • tsp   ajwain (carum/thymol)
  • 1 tsp salt
  • cup (60 g) ghee (clarified butter)
  • Cold water to mix
  • Oil for deep-frying


  • Mix the ajwain, salt and the flours together and rub the ghee in lightly to make the mixture resemble breadcrumbs.
  • Knead into stiff dough with the cold water (you need to use a little force, to press your finger in).

  • Cover the dough and let it rest in a cool place for at least 15 minutes.

  • Roll out the dough into 1/4 cms/1/8" thick rounds, about 8cms/3" in diameter, and prick these with a fork, all over the surface, to avoid puffing up while frying.

  • Heat the oil till a piece of dough dropped in it rises to the top at once, and then put in as many `mathis' as come in comfortably without touching each other. Turn once, and then lower the heat to medium.

  • Fry the 'mathis' till a light brown on both sides. Lift them out and place them on absorbent paper. Fry the rest similarly, increasing the heat before adding a fresh lot.

  • Cool and store in an airtight container.


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