Take the maida (plain flour) in a wide vessel.
3 Cups Maida (Plain Flour)
Mix the sooji (semolina) with the maida.
1 Cup Sooji (Semolina)
Add ajwain (carom seeds) and salt according to your taste.
2 Teaspoon Ajwain (Carom Seeds), 1-2 Teaspoon Salt, or to taste
Then add molten desi ghee to the flour mixture.
1 Cup Desi Ghee or Cooking Oil
Mix well with your hands to coat the flour in the ghee completely.
Add around 1 cup water in small increments to make a tight dough.
Divide this dough into small equal portions.
Shape the divided dough into small balls and place them onto a flat surface. Use a rolling pin to flatten them out into small puris around 3-4 inches in diameter.
Heat oil in a pan and fry the mathris in batches till they turn light golden brown in color. Fry them on medium heat for the first few minutes and then turn the heat to low to allow them to cook from the inside.
Remove the mathris from the oil. Drain the excess oil by placing the mathris on a kitchen roll.
Mathris are ready. You can serve them immediately or store them for later use.