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1
Mix everything except the water and oil.
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2
The flour after mixing the ghee should resemble bread crumbs.
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3
Start kneading by adding water little by little till the dough is smooth but not too soft.
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4
A stand mixer would be a good idea.
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5
Make small balls out of the dough and keep aside.
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6
Heat oil on a medium flame.
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7
Do not heat the oil too much as the Muthris will burn on the outside and stay undone on the inside.
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8
Lightly dust your rolling surface with flour and use a rolling pin to roll each ball into a rough circle shape about 3-4 mm in thickness and about 3 inches in diameter and keep aside.
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9
Prick the surface with a fork a few times so as to avoid the Muthris to puff up while frying.
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10
Keep aside for frying later.
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11
Roll out all the remaining balls like this.
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12
Once the Muthris have been rolled out, test the oil to check its temperature by dropping a tiny ball of the dough into it.
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13
If it sizzles and rises quickly to the top, the oil is ready for frying.
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14
Drop a few Muthries into the oil, do not crowd them or they will not fry well.
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15
Fry, gently turning and flipping every now and then, till the Mathris are a pale golden brown in color.
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16
When done, use a slotted spoon to drain extra oil and remove the Muthris.
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17
Put them on paper towels to drain some more.
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18
Allow to cool.
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19
Store when they are at room temperature in airtight containers.
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20
Muthris can be stored for up to a month.They are consumed as such or with any indian pickle as a tea time snack!
