Take a Bowl, add 2 Cups Atta in it with 1/2 Teaspoon Jeera, 1/2 Teaspoon Ajwain, 1/2 Teaspoon Kalonji, 1 Teaspoon Salt, 4 Table Spoon Oil in it & mix them properly before adding water.

After mixing oil properly in Atta it’s texture & colour will change & it will start becoming into crumbs.

Then Slowly-Slowly start adding water so that no lumps are formed in the dough.

Keep mixing Atta with water & try to make it a hard dough.

Now cover the dough with a damp cloth & let it rest for 15-20 minutes.

Meanwhile, take a katori, add 5 Table Spoon Atta in it with 5 Table Spoon Desi Ghee & mix them properly.

This Marination will help Mathri sheets to separate while frying.

Now after 15-20 minutes, divide the dough in 3 equal balls.

Then take a ball, make it in a sheet with the help of rolling pin.

Now apply Atta & Desi Ghee marination on the sheet.

Then roll it tightly, cut the roll with a knife into equal parts.

Then take a roll part, press it with the palm, then again make it in a sheet with the help of rolling pin.

Now again, apply Atta & Desi Ghee marination on it, then fold it in half & again in half.

In the end you will get a triangle shape, now do this same process to all the remaining balls & parts.

Now take a kadhai, add oil in it & keep the gas on medium flame.

When oil gets heated up, add mathri in it & fry them for 10-15 minutes till they are golden brown in colour.

After 10-15 minutes, when they are golden brown in colour, take them out in a plate.

Your Nimki Mathri (Triangle Mathri) is ready to be served.