Step 1: Prepare the Dough Base

Add 2 cups of maida (all-purpose flour) to a large mixing bowl.

Step 2: Add Dry Spices

To the maida, add 1 tsp cumin seeds, 1 tsp black pepper, and 1 tsp ajwain (crush the ajwain between your palms before adding for better flavor).

Step 3: Season with Salt

Add salt to taste to the dry ingredients.

Step 4: Mix Dry Ingredients

Mix all the dry ingredients thoroughly with your hands until well combined.

Step 5: Incorporate Ghee

Add 4 tsp of molten desi ghee to the flour mixture. This will make the mathris crispy.

Step 6: Achieve Crumbly Texture

Mix the ghee into the flour until the mixture resembles breadcrumbs and holds its shape when pressed, indicating proper incorporation of fat.

Step 7: Knead the Dough

Gradually add approximately 0.5 cup of water, kneading until a stiff dough is formed. Ensure the dough is firm, not soft.

Step 8: Smooth the Dough

Continue kneading the dough until it becomes smooth and firm.

Step 9: Divide the Dough

Divide the prepared dough into two equal portions.

Step 10: Roll Out the Dough

Take one portion of the dough and roll it out into a thick, even circle, approximately 3-4mm thick. No dry flour is needed for rolling.

Step 11: Cut Mathri Shapes

Using a small bowl or a cookie cutter, cut out small circular mathris from the rolled dough.

Step 12: Remove Excess Dough

Carefully remove the excess dough around the cut circles. Gather the excess dough, knead it lightly, and re-roll to make more mathris.

Step 13: Pierce Mathris

Pierce each mathri several times with a fork. This step is crucial to prevent them from puffing up like puris during frying.

Step 14: Prepare for Frying

Transfer the prepared mathris to a plate, ready for frying.

Step 15: Heat Oil

Heat oil in a kadai (wok) over medium heat. The oil should be medium hot, not excessively hot.

Step 16: Begin Frying

Reduce the flame to low heat. Gently drop the mathri circles into the oil, ensuring not to overcrowd the pan. Fry in batches.

Step 17: Fry Until Golden and Crispy

Fry the mathris on low heat, turning occasionally, until they are crisp and golden brown on both sides. This process ensures they are cooked thoroughly and achieve the desired crispiness.

Step 18: Drain Excess Oil

Once the mathris are golden brown and crisp, remove them from the oil using a slotted spoon and place them in a colander to drain any excess oil.

Step 19: Continue Frying

Repeat the frying process with the remaining mathris until all are cooked.

Step 20: Serve and Enjoy

Your crispy mathris are now ready. Serve them warm with a cup of hot tea or pack them as a snack. They are incredibly flavorful and have a perfect crunchy texture.

• Ensure the oil is on low heat for frying to cook the mathris evenly and make them crispy.

• Do not make the dough too soft; a stiff dough is essential for crispy mathris.

• Pierce the mathris with a fork before frying to prevent them from puffing up.

• Add 1 tsp of crushed Kasuri Methi (dried fenugreek leaves) to the dough for an enhanced flavor.

• Experiment with different shapes like triangles or squares instead of circles.