- 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
- 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.
- 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.
- Divide the dough into 2 equal parts and make peda’s/ball.
- Now roll the pedas with a rolling pin into a very thin chaptai.
- In a separate bowl add 2 tablespoons of ghee and a tablespoon of refined flour and mix well.
- Now evenly apply some of the above mixture on the chapati and spread it with your fingers.
- Roll the chapati in the shape of a cigar, making sure no air is trapped in between.
- Cut the cigar into half inch small cubes.
- Press each cube and roll it into a very thin chapati, as shown in the recipe video.
- Evenly apply some of the ghee and refined flour mixture on it and then cover it.
- 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.
- 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.
- 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.
- Cool them completely before storing. Can be stored for 2-3 months.
- 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.