Sweet & Spicy Mathri

Dough

1. 1

   In a bowl, combine 200 g all‑purpose flour, 0.25 tbsp salt, and 0.25 cup ghee; mix until crumbly.

2. 2

   Add water gradually and knead into a firm, non‑sticky dough; let rest for 15 minutes.

Slurry

3. 3

   Heat 3 tbsp melted ghee in a pan, stir in 2 tbsp flour, and cook for a minute to form a smooth paste; set aside.

Sugar syrup

4. 4

   Dissolve 1 cup sugar in 1.5 cup water, bring to a boil, then add 0.25 tsp cardamom powder; simmer until slightly thickened.

Spicy masala

5. 5

   Mix 0.75 tbsp red chilli powder, salt to taste, and 0.5 tbsp chaat masala; set aside.

6. 6

   Roll the rested dough into small circles, prick with a fork, and deep‑fry until golden and crisp.

7. 7

   Divide the fried mathri into two batches: toss one batch with the sugar‑cardamom syrup for sweet mathri, and toss the other batch with the spicy masala for spicy mathri.

8. 8

   Store sweet mathri in an airtight container in the refrigerator and spicy mathri in an airtight container at room temperature.