Crush spices (jeera and ajwain) into powder

We start by making the dough and you can make it using a food processor dough attachment, dough maker machine or by hand.

In a large bowl add all dry ingredients (mix flour and spices crushed kasuri methi turmeric powder chilli powder), 1Tbsp Ghee and water make a tight dough

And divide the dough into medium size balls

Spread some dry flour on a flat surface (or chakla if using) and place 1 dough ball.

Flatten and roll it into a circular disc using a rolling pin(like roti).

Now take a fork and make dots all over the dough (this prevents mathri from puffing up).

Now take a small circular cookie cutter or any sharp-edged circular small disc/katori/bottle lid.

Now lift the circular disc-shaped dough and keep them aside.

Similarly, roll all the dough and make 25 or more discs (they will ALL have dots on it).

Now heat 1 Cup Oil in a deep Pan

Add 4-5 uncooked mathri and stir continuously for 1-2 minutes (keep turning the mathri).

Once the mathri are cooked/turn golden brown, remove them over a kitchen towel (to soak excess oil) or metal stainer

Similarly, fry all the mathri and cool completely.

Once the Mathri are ready, serve with hot tea/coffee or drinks.

Store these mathri for 1 month in an air-tight container.