Recipes and photos courtesy of Priya Lakshminarayan (cookilicious.com)

Cilantro Mathri

• 250 mL (1 cup) whole wheat flour
• 125 mL (½ cup) plain flour
• 30 mL (2 Tbsp) sesame seeds
• 30 mL (2 Tbsp) paprika
• 5 mL (1 tsp) turmeric powder
• 5 mL (1 tsp) salt
• 1 bunch cilantro, chopped
• 60 mL (¼ cup) yogourt
• 15 mL (1 Tbsp) vegetable oil, plus much more for frying
• 60 mL (¼ cup) water, as needed

Put whole wheat flour, plain flour, sesame seeds, paprika, turmeric powder and salt in a mixing bowl. Add cilantro, followed by the yogourt. Mix all the ingredients together. Knead into a soft dough, adding oil and water as required.

Make small balls of the dough, then flatten each ball with a rolling pin to 0.5-cm (1⁄4-inch) thickness. Prick all over with a fork. Using a biscuit cutter, cut out desired shapes.

Heat 2.5 cm (1 inch) to 5 cm (2 inch) of oil in a deep frying pan, over medium heat. Fry dough in batches until both sides are a light golden brown and the mathri float on top, about 5 to 7 minutes. Remove them carefully and place on a paper towel to soak up the excess oil. Cool completely before serving or storing. As crackers cool, they will get crispier and become slightly dark in colour. Makes 10 servings.