In a bowl mix the flour, carom seeds and salt and mix it properly.

Add the ghee/oil to the flour mix and incorporate it nicely with your fingertips till it resembles bread crumbs.

Add little lukewarm water and knead it to a tight tough smooth dough.

Divide the dough into 3 equal portions and add the red and green food colouring each to two portions and knead it properly so that the colour gets incorporated making it a red and green coloured dough. Keep all the 3 portions covered for 10 to 15 minutes.

After 10 minutes roll out all 3 dough into 8"roundels on top of each other alternately brushing each roundels with water before positioning it on top of the other according to the colours you want in your swirl and roll it out again together to a 10" roundel.

Roll carefully into a sigar shaped roll brushing a little water at the end so that it sticks properly.

Finally cut the roll into thin slices.

Meanwhile heat the oil for frying in a kadhai, fry the dough slices for 5-6 minutes in medium low flame till they are cooked properly.

The mathri are little soft when straight out from the oil when hot but turn nice and crisp after they turn cool.

Roll the red dough into thin chapati.

Cut into a circle with cookie cutter or cup of the bottle.

Now place five circle one by one and fold it and cut in the middle.

Now deep fry till they become brown and crispy.