• Mix together the two flours, salt, kasuri methi (if using), carrom seeds (good for digestion) or dried oregano and turmeric (if using) along with oil.
• You will get a sand like consistency. Don’t skimp on the oil here or you will get very hard mathris.
• Now pour water little by little to form a stiff dough. Your dough must not be soft or your mathris will stay a bit soft and not khasta or crispy and flaky.
• Rest the dough for 5 minutes.
• Now make balls and roll out using a rolling pin. I do not use any water or oil as it rolls out fairly easily. Keep it about ¼” thick.
• Now using a cookie cutter or a glass, cut out mathris from rolled out dough. I then add a peppercorn in each mathri.
• Don’t forget to prick each mathri with a fork. This is to prevent it from fluffing up like a poori.
• You could add pepper to the mathri dough ingredients as well.

For air frying

• Preheat air fryer at 160C or 320F for 3 minutes.
• Brush the basket with oil and lay the mathris so that they do not overlap. I could fit about 8 at one go.
• Air fry at 160C or 320F for about 8-10 minutes till they are done. You could brush them with oil before air frying for a more oily look.
• Mine were not brushed with oil hence look a bit dry. They taste fine though. Your mathris are done. Take them out and have hot. Or store in air tight jar.
• They look paler than the deep fried ones but are pretty flaky and crisp nonetheless. Definitely a good alternative to deep fried version.

For deep frying

• Heat vegetable oil of choice. I use peanut oil or mustard oil. Drop a small piece of dough to check the correct temperature. It should float with a lot of bubbles.
• Now slowly drop each mathri in the hot oil. Lower the temperature of the oil and ensure that you fry on medium hot oil. This ensures that the mathris get cooked inside and are fried correctly.
• Once they are golden brown, remove onto a plate. Store in air tight container after cooling down.