Preparation Time:10 minutes

Cooking Time: 30 minutes

Makes: 9-10 mathris

Ingredients

1 cup farali flour (Rajgharo/Shama Millet flour/Singoda(Water chestnut flour)

½ teaspoon salt

1 teaspoon cumin seeds

½ teaspoon carom seeds/ajwain

4 tablespoon oil

Oil/Ghee(clarified butter) for frying

Method

Take a bowl, add flour, salt, cumin seeds, ajwain, oil and mix it well. Add water to knead hard dough. Keep it aside for 10-15 minutes.

Take wok/kadai and heat oil. Make 9 small balls. Take a ball and press it with your hand to make about 2 inch puris. Prick it with knife or fork. Deep fry all the puris in batches till it turns light brown and crispy. Fry it on low flame as it is thick, otherwise it will remain soft in the centre.

Let it cool completely. Store it in an air-tight container.