Whole wheat namkeen mathri

In a bowl sift in the flour and salt.

Lightly crush the Ajwain seeds in between your hand and add it to the mix.

Add the ghee, and rub in the flour with the ghee.

You will get a crumbly texture flour.

Add water and make a stiff dough.

Let it rest for 45-60 minutes.
Heat oil in a kadai/Wok.

While the oil is heating start making Mathris.

Make enough that you would have a batch ready for next 1-2 frying.

Divide the dough into marble size balls.

Roll the matri’s around 1.5 inch in diameter
Prick the matri’s with a knife or a fork.

Pricking is necessary or else your mathris will puff up.

Divide the dough equally around 2-2.5 inch diameter balls.

Roll out in the form of roti’s. Thickness varies as per your taste.

If rolled out thin, matris will be more crispy.

Cut using a cutter or a knife into squares or diamonds of around 1-2 cms.

If bigger squares prick them with a knife or fork so that they do not puff up.

On medium high heat gently slide in the Mathris.

Do not add too many at once. Let it cook on slow. This is important or they might not cook properly.

Once you see bubbles dwindling and the mathri’s sinking down, turn and cook on the other side.

Once golden brown on both sides remove it in a strainer or an absorbent paper.

Store it in an airtight container.

If stored properly they remain good for at least a month.