Instructions: Mix all ingredients, except oil for deep frying and water.

Add water little by little kneading into a pliable dough.

Cover and keep for 15 minutes.

Break into small portions, roll in 1" wide rounds.

Keep a little thicker than puris. Prick with a fork.

Place on a clean spread out cloth.

Finish for all dough.

Heat oil in a frying pan, add some matri at a time.

Fry till lightly golden, flip side and repeat.

Drain and cool to allow to become crisp.

Store in an airtight container.

Making time: 40 minutes

Makes: 25 pieces (approx.)

Shelflife: 2 weeks at room temperature

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