• 350 gm Maida
• 10 gm Sooji
• 100 gm Cranberry chopped fine
• 10 gm Kasuri Methi
• Salt to taste
• 05 gm Ajwain
• 75 gm Cooking Oil
• Warm water for kneading
Add maida, sooji, methi and cranberry, salt, ajwain and ¼ cup oil in a bowl, mix well with your fingertips and form a crumble.
Add warm water and knead to make a tight dough and cover, keep the dough aside for 10 minutes.
Make small balls from the dough and press them tightly between your palms to flatten them.
You can also roll the mathris slightly with a rolling pin, if rolling them to make thin mathri, then prick them with a fork all over.
Heat oil in a heavy bottom pan, when the oil is hot, add the mathri and lower the heat.
Do not overload the pan, fry the mathri in small batches, and on low heat till lightly golden brown from both the sides.
Increase the heat and fry the mathris until nicely browned, it will take 15-20 minutes to fry one batch.
Remove the fried mathris to a tissue lined tray , cool and store .