Take a mixing bowl, add maida, ajwain & salt, mix it well.

In goes oil for shortening, mix well. To check it, take some mixture in your hand, make ladoo, if formed, no need to add more oil. If not.... Add more oil accordingly..

Now add lukewarm water slowly slowly, knead a tight dough. Cover it with the lid, rest it for 10 minutes. Brush some oil, knead it again. Keep aside.

Take small portions of the dough, press them, keep a lil thick, keep aside. Make all in same manner.

Take a wok, add oil, heat it.

Lower the flame, drop mathari one by one in the hot oil, deep fry them until light brown. Do not overcrowd. Stir intermittently.