Method of Preparation:
Mix the flour and the ghee thoroughly. Add water and knead into stiff dough. Cover the dough with a thin muslin cloth for 10-15 minutes. Knead again and smoothen the dough, divide the dough into five pieces.
Roll each piece into a 1/4 inch thick disc. Shape the edges with fingers forming a rim, prick evenly with a fork.
Heat oil, lower the fire and fry each piece of mathi till it turns golden brown. Drain excess oil and store in an airtight box. Serve with curds and pickle
