Ajwain Khari Mathri

Add maida oil baking powder salt and ajwain in a bowl and mix nicely till it crumbles Add water gradually and knead to make a tight but smooth dough Cover the dough and keep aside for 30 minutes Meanwhile make a smooth slurry of ghee cornflour and maida

Divide dough into 4 equal balls Roll one ball as thin as possible Roll similarly other 3 balls Place one rolled out sheet on rolling board Smear evenly the cornflour and ghee slurry all over the sheet Sprinkle some dry maida Place another sheet over it and similarly spread cornflour mixture over it Similarly spread other 2 sheets one on top of other smearing the slurry Fold halfway Then fold the other side

Fold again and wrap in a cling sheet Refrigerate for 20 minutes Take out the dough and roll lightly to make a large round sheet Cut the sheet with a knife or pizza cutter into rectangular shapes

Heat oil in a pan Fry the mathris in low to medium flame till flaky crispy and golden brown Cool and store in airtight container Serve with tea a delicious rainy day snack with dips of choice