Namkeen Khaja / Trikoni Mathru
A crisp and layered Indian style savoury cracker
Servings: 15 mathri
- 1 cup Refined Flour / Maida
- 1 tbsp Semolina / Sooji
- 2 tbsp Cooking Oil
- 1/2 tsp Clarified Butter / Desi Ghee
- 1/2 tsp Carom Seeds / Ajwain
- 1/2 tsp Peppercorns / Sabut Kali Mirch crushed
- To taste Salt / Namak
- to deep fry Cooking oil or ghee
In a big bowl take refined flour, semolina ,salt, pepper, ajwain and mix well.
Add cooking oil and rub it well with your fingers.
Add water and make a medium stiff dough.
Cover and let the dough rest for 15 minutes.
Rub and knead it again and then make small equal size balls from the dough.
Take a ball and roll to make a thin poori.
Apply little ghee on half portion and then fold gently it to make half moon but don't press it.
Then apply ghee on the half moon and then fold it again to make a triangle .
Prick with a fork 2-3 places and then seal it by inserting a clove.
In a deep wide pan add enough oil to deep fry.
When it become medium hot then slide few mathris and then lower the heat.
Deep fry till they become nice golden in colour.
Drain on a paper napkin to absorb the extra oil.
Store in a airtight container when they cool down completely.
Serve with some pickle, chutney and tea.