First heat up water in a pot. Once hot, add chilli paste and salt. Let it boil for 2-3 min and then add sugar. Cook till sugar melts. Turn off the stove and then add ghee. Let it cool down to room temperature.

Combine all the ingredients for flour. Ajwain should be mashed between the palms before adding. Using the spiced water (AT ROOM TEMPERATURE) knead hard dough. The dough is so hard that it has a lot of dry flour stuck around. You will not need more water other than the spiced water.

Apply oil on a mat or surface as well as on the heavy mortar. Place the dough on it and pound. If the dough sticks to the mat or the mortar, apply a little oil again. Flatten the dough by pounding, folding, and pounding again. Continue to do so until the dough looks lighter in colour and smooth. First, smoothen the entire dough just to make it manageable. Then, take a small portion at a time to pound it properly.

Then take that portion in your hands. Fold, twist and stretch (as seen in the video attached). At first the dough will break as you stretch, but after repeating for some times, the dough will become stretchy. That's what we are desiring for. Once you reach that kind of texture, Smoothen the dough and make a roll. Cut it into 1 inch portions.

Combine ghee and flour for the slurry. Beat it with your hands for a min or two. Add the dough cut-outs in it and quote each ball very well.

Roll each portion as thin as possible. Lay it on a cloth. Also, keep the top side covered with a thin cloth. Roll them all similarly. When the mathiyas do not feel wet upon touching, they are ready to fry. (IF you fry wet mathiya, they will not be crispy)

Fry them mostly on medium to high or high flame. The best technique is that you pick a fried mathiya with a tongue and place on the fry spoon. Make a manageable heap similarly. Then, support them with a tongue and flip upright in order for the oil to drip down. Transfer them in a vassel lined with tissue. Let them cool down to room temperature. Transfer them in an airtight container.

Caution: the ingredients MUST be fresh, especially the flour.