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1 cup plain flour
1 tbsp. ghee or oil
salt to taste
2-3 pinches soda bicarb
1/4 tsp. ajwain seeds
warm water for kneading
oil for deep frying


  1. Mix all ingredients, except oil for deep frying and water.
  2. Add water little by little kneading into a pliable dough.
  3. Cover and keep for 15 minutes.
  4. Break into small portions, roll in 1" wide rounds.
  5. Keep a little thicker than puris. Prick with a fork.
  6. Place on a clean spread out cloth.
  7. Finish for all dough.
  8. Heat oil in a frying pan, add some matri at a time.
  9. Fry till lightly golden, flip side and repeat.
  10. Drain and cool to allow to become crisp.
  11. Store in an airtight container.

Making time: 40 minutes
Makes: 25 pieces (approx.)
Shelflife: 2 weeks at room temperature



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