Ingredients:

• 2 cup – Maida
• 1/4th cup – fine semolina (sooji/rava)
• 1 tsp – salt (or less)
• 1/8th tsp – baking powder
• 6-7 tbsp. – warm water
• 4 tbsp. – melted ghee/oil
• ghee/oil for deep frying

Method:

1. Mix the flour, salt, and baking powder in a bowl. Add the ghee and rub between your palms until it becomes a crumbly mixture.
2. Divide the dough into small balls. Roll out all the balls and cut into slim, small squares.
3. Heat the ghee/oil in a kadhai or deep-frying pan. Fry the mathris in batches over moderate heat. Remember not allow to the rounds to become brown, they should be a pale golden in colour. Remove from frying pan and allow to cool.
4. Can be stored in an air tight container for up to a week.