Soak jaggery in some lukewarm water until totally melted.

Take bajra flour and add oil little by little until it starts binding together when you press it in your fist.thats how you check moyan.

Add the sesame seeds saving some to sprinkle later.

Add in a little salt then gradually add the jaggery water mix and knead a smooth yet firm dough.

Now heat oil in a wok.

Start rolling a big round with the dough and sprinkle some sesame seeds then roll a bit again to fix them up. Make sure they dont get rolled too thin.

Pierce it using a fork to keep it from puffing during frying.

With the help of a cookie cutter or bottle lid cut it into desired shape.

Fry on a medium low heat until brown and crisp.

Store in an airtight container.

NOTE 1- If you find it hard to knead only bajra aata then you can replace a little with whole wheat flour.

NOTE 2- If you dont have a cookie cutter handy then just take some portion in your palm roll it and press it to make conventional mathri and then pierce it and fry.