• In a mortar pestle or a small dry grinder jar, add all the spices, chilli flakes and salt. Pound the spices to make a powder. Little coarse is fine.
• In a large wide dish (paraat) or a large mixing bowl works as well, add the atta, semolina and the ground dry spices.
• Moyan - Add oil, about 2 tablespoon at first and then more mix it into the flour mixture with your fingers until it resembles breadcrumbs. The longer you mix the moyan with flour, the better the texture. You cannot overmix at this stage. I used about 3.5 tablespoons of oil.
• Slowly add little water, and knead the mixture into a slightly stiff and smooth dough. The amount of water needed may vary, the dough should not be dry or too soft. Keep in mind that as the dough rests, the semolina will swell and tighten the dough too so dont make very hard dough to begin with. 
• Cover the dough with a damp cloth and let it rest for about 30-35 minutes.
• After resting, knead the dough 2-3 times on a flat surface. Divide the dough into equal parts and roll each part into a ball. I made about 19-20 small balls.
• Take one dough ball and using a rolling pin, roll it into a small disc, approximately 2.5 inches in diameter. Roll mathri to around ⅛ to ¼ inch thickness . The cracked, uneven edges denote the traditional appearance of this snack. If you want, you could use a cookie cutter to cut a round.

  Tip - Avoid rolling atta mathri too thick. Their texture is different from the all purpose ones and if rolled too thick, they will get hard while slow frying.
• Poke the rolled-out mathri with a fork or a toothpick on both sides. This prevents the mathri from puffing during frying and also helps in even frying

  Tip - At this point, you can fold the circle mathri into a triangle shape if you like a triangle shape.
• In the same manner, roll all the dough balls. Keep the previous ones covered with a damp cloth as you go.
• Heat oil for deep frying in a deep pot (dutch oven, iron kadai or similar) over medium flame. To check temperature of the oil, drop a small piece of dough into the oil; if it rises to the surface, the oil is ready. If the dough sits at the bottom or takes long to rise, the oil is cold. If the dough sizzles to the top, the oil is too hot.
• Carefully slide 3-4 mathris from the side of the pot into the hot oil.
• Fry them until they turn golden brown, turn on both sides for even cooking. This should take about 6-7 minutes for each batch.
• Don't brown the mathri too much. Once they appear pinkish brown, using a slotted spoon pick them up from the hot oil and drain on a paper towel to remove excess oil.The mathri will continue to brown in residual heat and will turn darker.
• Allow the mathris to cool completely. Store them in an air-tight container at room temperature for several weeks. Enjoy with chai !

AIR FRYER MATHRI

• Preheat your air fryer to 375F.Brush oil on both sides and place the mathri in a single layer in the air fryer basket. Air fry for 10-15 minutes. Flip them halfway. These start burning at the edges very quickly, so start checking around 8-9 minutes. Let cool completely and enjoy!