In a large mixing bowl: Add in all the aforementioned dry ingredients & mix well with a whisker, until all are nicely combined

Add in the ghee/oil for the moin/shortening (to make it absolutely crispy) & again, now with the help of your right hand mix this ghee/oil until its texture becomes crumbly like the wet sand

That’s the indication of the perfect moin or shortening for any crispy savoury items, like this one

Once well mixed: Add in the measured water in batches to it to knead and form a tight dough (not as we normally prepare for our Rotis or chapatis, this need be tighter than that)

Once kneaded: Apply some more oil/ghee in it & with your hands smear it well, all along & now, cover it to let it rest for at least 30 mins time

Post the given time: Uncover it, once again knead it well with hands- Divide it into 4 equal portions- Keep one portion to work on with & the rest 3 again back to bowl & cover it so as not to lose its moisture & become dry

Now, on the rolling surface: Roll it out thinly but not very thin (shape isn’t important herein since we’re gonna shape it later differently- With the help of any glass/bowl/cookie cutter that’s round in shape, cut it out as many small Roundels that’s possible out of the bigger one

Then, put back the extra shapeless dough to the bowl again & now, arrange them one after the other (4-6), overlapping each other in a row- press each one of that, gently yet firmly so as it doesn’t open up while frying them

Roll it out carefully & gently- Then, take it in your palms & press it in its middle- you’ll notice the rose petals have formed automatically with that- Divide each such rolls into 2 halves to get 2 mathris out of the same

Heat up a frying pan over the medium flame: Add in the measured oil/ghee for its deep frying- Once the oil/ghee is hot, drop down the raw mathris gently & carefully, in batches & not everything altogether- keeping some space for them to bloom inside the oil & for easy flipping over (if required)- Fry them until, slightly dark golden brown

Once that’s done Transfer them to a strainer dish for the excess oil to be collected in the dish under it leaving it dry & crispy & not soggy & also the perforations in the strainer help the mathris to release hot steam to escape hence, remaining crispy enough for the longer period of time

For the Diya Design: Roll out about 4-5 Puris & then, place one puri over the other- To do so perfectly, prepare a little bit of maida & ghee mixture (this acts as the gum like consistency for the puris to stick with each other rightly) & then, cut that out into a perfect square/rectangular shape (don’t throw the cut out edges, that can be further cut out into small squares/diamond shapes & well fried as the normal mathris)

Now, cut out each of the small squares or rectangular pieces into 2 halves- 2 triangles you’ll get-
Next join the two edges of each triangle & tuck it well together- You’ll get the very Diya patterns…

Follow the same procedures for its deep frying & then, straining them out- Allow all of the fried mathris to cool down completely & then, store them into an air-tight jar- It’s shelf life is quite longer in the RT, at least for a fortnight or could be slightly more if one can control his/her undue binges & not munch onto the same

Dish out in the serving platter to enjoy with your tea or coffee & to binge on, as an anytime & everytime snacks recipe