Mix flour, gram flour and wheat flour with salt, sugar, 2 tbsp oil,baking powder, kasoori methi, chopped coriander leaves and chopped green chillies.Knead into a tight dough with approximately half cup water.Sprinkle little more oil and knead thoroughly.Divide into 3 or 4 balls and roll out into half inch thick chapatti.Cut into small pieces with a small katori or a metal lid of a sauce bottle.Take out the round cut mathris and knead again the excess outer cuttings alongwith the other dough.

Sprinkle ajwain and jeera to the flour while kneading it.

Fry mathris in batches in hot oil but in low flame till browned and crispy.

Sprinkle chaat masala when mathris are done.Store in airtight container when it's cooled.