Masala Mathri (Spiced Fried Cookies)
red chilli powder
light cooking oil
for deep frying
Mix flour, spices, salt and a ¼ cup of oil with enough water to make a smooth firm dough. Let it rest for at least 20 minutes.
Heat enough oil in a deep wok or pan for deep frying.
Divide the dough into fist-sized balls, and each ball of dough, roll it out into a circle of about 0.5 cm thickness and prick all over with a fork to prevent the cookies from puffing up while frying.
Using a cookie cutter, cut the rolled out dough into circles about 5cms in diameter.
Fry the cut out cookies in hot oil till they turn golden brown and crisp on both sides. Remove on a paper towel to drain excess oil, allow to cool, and enjoy!
These cookies can be stored in an air-tight container for about 2-3 weeks. That is if you can resist them that long!