Mix sooji, besan and wheat flour and add oil for moyan.
Add carom seeds and salt and mix it well, knead the dough by using required water. I divided the dough into two portion and added some kasoori methi to one just to make variety and difference in taste and flavor.
Make Mathri and poke it with knife to make it more crispy. Put kadai on flame add oil and deep fry some Mathris, do the same with all, keep the flame on high in beginning the put the flame low and deep fry it slowly.
Mathris are ready, allow them to cool down completely and then store it in a air tight container. Use them whenever required. It lasts for long.
Both variety of Mathris are ready to serve.
