Take a deep bowl and put all purpose flour, semolina/suji, carom seed, Kalonji, salt, kasuri methi and oil.
Mix all ingredients together by using your fingers until mixture becomes crumbly.
Add lukewarm water little at a time and start kneading the dough. Dough should not be soft, knead it into firm dough. It is not necessary to make the dough smooth.
Cover the dough and leave it to set for 15-20 minutes.
After 20 minutes uncovered the dough and knead the dough again for a minute.
Take small portion of the dough and slightly press it by using your palm. This way divide the dough into 35-40 equal portions and press it slightly.
Take one ball and roll out the dough by using rolling pin into ½ inch thickness and approx. 2 inch diameter. You can also flatten the dough by pressing it slightly with your hands instead of using rolling pin.
Once all the mathris get rolled, prick each mathri one by one with the help of fork so that mathris will not puff up while frying.
Heat oil in a pan, once the oil becomes medium hot put few rolled mathris at a time in a pan and fry it on low flame. Do not over crowd the pan to make the mathris cooked evenly.
Fry Mathris from both sides till it turns golden brown. It will take around 6-7 minutes to get fried evenly.
Take them out on an absorbent paper to remove the excess oil.
Repeat the same process for rest of the remaining rolled circles/ mathris.
Let the Methi Mathris cool down completely before placing it in an airtight container.
Serve Mathri with tea or your favorite chutney or pickles.
Video
Notes
Do not fry the mathris on high flame as it will get browned very fast from outside and remain uncooked from inside. It’s not necessary to make mathri in perfect round shape like puri while rolling. Mathris can be stored for a couple of months in airtight containers. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. To make the mathri crispy it’s necessary to knead the dough little tight and hard.