Ingredients

• 1 cup (128g) refined flour/maida
• ¼ teaspoon salt
• ¼ teaspoon black pepper powder
• ¼ teaspoon carom seeds/ ajwain
• ¼ teaspoon cumin seeds/jeera
• 2 tablespoons ghee to knead dough
• ¼ cup (60ml) water
• 2 tablespoons ghee + 1 tablespoons refined flour
• Oil for frying

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a large bowl add refined flour, black pepper powder, ajwain, salt and mix well. Now add ghee and rub all the ingredients together till it forms a sand like texture. When you will hold it in between your palms, it will form into a ball.
2. To knead the dough add little water at a time and knead for 3-4 minutes. Please note the dough should not be too soft nor hard. Now let it rest for 15 minutes.
3. Divide the dough into 2 equal parts and make peda’s/ball.
4. Now roll the pedas with a rolling pin into a very thin chaptai.
5. In a separate bowl add 2 tablespoons of ghee and a tablespoon of refined flour and mix well.
6. Now evenly apply some of the above mixture on the chapati and spread it with your fingers.
7. Roll the chapati in the shape of a cigar, making sure no air is trapped in between.
8. Cut the cigar into half inch small cubes.
9. Press each cube and roll it into a very thin chapati, as shown in the recipe video.
10. Evenly apply some of the ghee and refined flour mixture on it and then cover it.
11. Carefully lift the small chapati from one side and fold it. Now apply the ghee mixture and fold it again. It will get a triangle shape.
12. Gently roll it with the rolling pin. Now with a fork dock it so it wont become fluffy while frying. Similarly roll the rest of the mathris.
13. In a pan add oil and bring it to medium flame. Now add a few mathris at a time and fry them on low-medium flame for 7-8 minutes or until crisp and light golden in colour.
14. Cool them completely before storing. Can be stored for 2-3 months.

Recipe Notes

• While kneading the dough make sure it’s not very soft, else the mathris will not become crunchy or khasta.
• Roll them into very thin chapatis for extra crunchy texture.
• Always fry on low-medium flame, else they will remain uncooked from the inside.
• Cool them completely before storing, else they will turn soft.

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