Crisp Matri

First heat the ghee or oil. take the hot ghee or oil and the dry ingredients in a bowl – maida or all purpose flour, whole wheat flour, all the spices and baking soda in a mixing bowl.

Mix everything well and rub the fat evenly in the flour with your fingertips. the whole mixture should resemble breadcrumbs. the more you do this, the more better texture the mathris will have.

You will see the mixture can be gathered together

Just add 1 or 2 tbsp of water each time and only mix the dough. don’t knead like a roti or poori dough. only mix the water in the dough. i used 6 tbsp water and this amount was enough to bind all the dough together and gather into one ball. if the dough is kneaded than the flaky texture is lost. cover the dough and keep aside for 30 mins.

Heat oil for frying in a kadai or pan. pinch small balls from the dough. just roll them lightly in your palms to even them. no need to give them a proper round shape etc.

Flatten each ball with a rolling pin or belan to medium thickness. prick each mathri with a fork. the jagged uneven edges are alright and this is how they are meant to be. in case you want a smooth finish, then use a biscuit or cookie cutter. roll a large piece of dough and cut with a cookie cutter.

Fry about 4-6 mathris is medium hot oil till crisp and golden

Drain the mathris on kitchen paper towels to remove excess oil.