In a large bowl add atta.Now add kasuri methi, red chili powder, ajwain,salt.

Mix to combine it all together. Add oil or ghee and mix it well with the flour using your hands (rub the flour between your palms to incorporate the oil).

The oil should be well incorporated into the flour. The mixture will turn crumbly.

Now, start adding water little by little to knead the dough.

Once the dough comes together, knead it for 5 minutes. I used my stand mixer to knead it. Cover and rest the dough for 15 to 20 minutes. Meanwhile pre-heat the microwave to 180 degrees.

After the dough has rested, divide it into 2 parts. Take one part of the dough and roll it, around 1/4 inch thick.

Now you can either use cookie cutter or pizza cutter to shape the mathri.

Using a fork poke the mathris so that they don’t rise much while baking. Repeat with the remaining dough.

Bake at 180 degrees for 15 minutes.

Let cool and then store baked methi mathri in an airtight container.