Rice Mathri without maida is a delightful and crispy snack that can be enjoyed on its own or with chutney, pickles, or tea. It stays fresh for a few weeks when stored in an airtight container.

Ingredients:

• 1 cup rice flour
• 2 tablespoons melted ghee or oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon of kasoori methi (optional)
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon red chilli powder (adjust to taste)
• A pinch of asafoetida (hing)
• Salt to taste
• Water, as needed
• Oil for deep frying

 Instructions:

1. In a mixing bowl, combine the rice flour, melted ghee or oil, cumin seeds, carom seeds, black pepper powder, red chilli powder, asafoetida, and salt. Mix well to combine all the ingredients.

2. Gradually add water, little by little, and knead the mixture into a smooth and firm dough. The dough should not be too dry or too sticky. Adjust the water accordingly.

3. Divide the dough into small lemon-sized portions and shape them into smooth balls.

4. Take a dough ball and flatten it between your palms. Alternatively, you can roll it out into a small disc, approximately 2-3 inches in diameter, using a rolling pin. Repeat the process with the remaining dough portions.

5. Prick the flattened or rolled discs all over with a fork to prevent them from puffing up while frying.

6. Heat oil in a deep frying pan or wok over medium heat.

7. Gently slide a few flattened or rolled discs into the hot oil and fry them until they turn golden brown and crispy. Flip them occasionally for even frying. It usually takes about 2-3 minutes per batch.

8. Once they are done, remove the fried mathris from the oil using a slotted spoon and drain excess oil on a paper towel. Repeat the process with the remaining flattened or rolled discs, frying them in batches.

9. Allow the mathris to cool completely before storing them in an airtight container.