Mathri

1 cup all-purpose flour (maida or plain flour)

2 Tbsp semolina flour (sooji)

1/2 tsp salt

1/4 tsp crushed black pepper

1/4 tsp cumin seeds (jeera)

2 Tbsp canola or vegetable oil

1/2 cup cold water

2 drops lemon juice

Oil for frying

Combine the flour, semolina, salt, black pepper, cumin seeds, lemon drops, and oil. Note that only 2-3 drops of lemon are used, not for flavor, but to enhance crispness and reduce oil absorption in the Mathris.

Gradually add the cold water, mixing with your fingers as you pour. Do not knead the dough. It should be soft.

Cover the dough and let it rest for at least fifteen minutes. Divide the dough into about 20 equal portions; I chose to make 14.

Shape each portion into a flat ball. Roll them into 2-inch circles. Prick each mathri with a fork in 6-8 places on both sides to prevent them from puffing while frying.

Heat the oil in a frying pan over low-medium heat. Ensure the pan has at least 1 inch of oil. To test if the oil is ready, drop a small piece of dough into the oil. It should sizzle and rise slowly.

Fry the mathri in batches, ensuring there are just enough to cover the oil. Fry until both sides are a light golden-brown, about 5-7 minutes. Remove them onto paper towels to absorb excess oil.