Triangle Mathri

Quick and easy snack, perfect with a cup of chai.

Ingredients

1 1/2 cups all purpose flour

1 1/2 cups of whole wheat flour

1/4 cup softened unsalted vegan butter (I use Flora Plant Butter)

1 tsp salt, or to taste

1 tsp ground cayenne or chili powder, optional

1 tsp carom seeds (ajwain)

1 tsp onion seeds (kalonji), optional

Oil for deep frying + some for brushing over the dough during shaping the mathri

Directions

In a large bowl, mix together the flour, vegan butter, salt, carom seeds, chili powder, and onion seeds, if using.

Add warm water, a little at a time, to make a stiff dough.

Cover the dough and set aside for about 30 minutes.

Divide the dough into balls, about 20.

Roll each ball into small discs using a rolling pin, around 3-4 inches in diameter.

Brush some oil over the discs, sprinkle some chili powder/ground cayenne, if using.

Fold the disc to make a semi-circle.

Brush some oil over the semi-circle folded dough and fold once again to make a triangle.

Gently press the open edge of the triangle.

Using a fork, prick over the triangle. This is to make sure they don’t puff up while frying.

Repeat the process with the remaining dough.

Once you are done making the triangle shaped dough, heat oil in a skillet for deep frying.

Once the oil is ready for frying, gently drop the mathri into the hot oil and fry them until they turn golden-brown in color, making sure not to overcrowd the skillet. It takes about 10 minutes to fry a batch of 5-6 of them in a skillet. Keep turning them using a pair of tongs or slotted spoon so that they cook evenly on all sides.

Carefully remove them from the oil, and place them on a plate to cool them.

Store them in an airtight container.