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    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 60 minutes

    Makes: 20 - 24


    • 300g plain flour
    • 1 tsp cumin seeds
    • 2 tbsp caster sugar
    • 2 tbsp corn oil
    • 60ml fresh milk
    • 60ml warm water
    • Oil for deep frying
    • 1 tsp black peppercorns, roughly crushed
    • Salt to taste


    1. Sieve the flour into a bowl. Add the cumin seeds, pepper, salt and sugar and mix well. Pour in the oil, a little at a time, and rub it in with your fingers to form crumbs. Mix the milk and water and stir in to the flour mixture. Knead to make a smooth, stiff dough. Use a little more water if needed, but the dough should be quite stiff.
    2. Cut the dough into 20-24 portions. Roll into balls. With a rolling pin, flatten into circles about 3mm thick and 6cm in diameter. Prick all over each with a fork. Cover with a cloth to prevent drying.
    3. Heat the frying oil in a deep, heavy-based pan. Heat to around 180°C, or until a cube of bread turns golden in about 30 seconds. Add a few mathia and fry for about a minute, or until they come sizzling to the surface. Reduce the heat and fry slowly until they are golden brown. Remove and drain on kitchen paper. Repeat with the remaining pieces. Serve cold, with pickles.
    4. Store in an airtight container for up to four weeks.

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