For making spinach puree:
First wash the bundles of spinach nicely.
Prepare hot water on stove,add these leaves into it for few minutes. As it looks bit cooked and softens remove and immediately put into chilled water.
This helps retain the colour of spinach (palak).

Next, as the spinach is cool take out of the water drain any extra water. Blend it with salt,cumin,dry red chilies and garam masala. Add little water and blend. Spinach puree is ready..

Next in a mixing bowl take maida. Add salt and mix. Add ajwain and mix. Add sooji and mix.

Now add ghee for moyen. Nicely rub ghee and maida together so that maida gets nicely coated. This is the important step for getting crispiness.
After moyen maida must make a crude bind,if yes it indicates proper moyen.

Now gradually go on adding the spinach puree and mix all together to make a dough. Add little water gradually and knead on to make a tough dough. Brush little ghee. Knead little bit.

Cover and let the dough rest for 10-15 minutes. After resting the dough becomes little softer so knead accordingly.

So now dough is ready. Knead again after resting and then divide it into small portions.

Use one portion and keep rest portions covered so that they don't become dry.

Now take a rolling board and pin. Take a portion of dough roll it out evenly.
Side by side heat oil for frying. Keep the flame slow.

Take a cutter and cut circles. With the help of fork poke the circles nicely so that they don't puff up while frying.

Mathris are ready for frying.
In low to medium hot oil put the mathris. As they are little fried, increase the flame to medium and continue frying till they are golden brown and nicely crisp.

Look for the colour of the mathris don't overfry, as because even after we take it out due to retained heat it gets slowly cooked on its own, so don't overfry it will taste bitter.

Ok so while taking out of the oil, drain the extra oil and keep as such to let it cool. As it cools it becomes the correct crisp. So keep aside.

Next for palak tukdis,
Take a portion of the dough, roll out evenly. Not very thin not very thick.
Take a knife and make marks and cut into small pieces (tukdis). Similar way as we had fried mathris, fry these too.

Strain the extra oil and bring on to a plate. Let it cool too.

So mathris are tukdis,as they come to room temperature, becomes super khasta and tasty...
Store them in an airtight container and enjoy with chai.

PALAK MATHRIS AND PALAK TUKDIS ARE READY TO MUNCH...