Mathri - salted Crackes

Refined flour 500gm
Semolina 3/4 cup
Salt acc to taste
dry Fenugreek leaves (kasoori methi) 3-4 tbspn
Oil 125ml
Oil to deep fry

Recipe Method: 

Take flour n semolina in a bowl, add salt, kasoori methi and mix well.
Add oil and mix well.
Add sufficient water and bring together into a hard dough.
Cover and rest the dough for 15-20 minutes.
Divide the dough into small balls and roll them into a disc. Prick with a fork.
Heat sufficient oil in a pan on high flame. Slide in the mathris and deep-fry on medium to low flame.
Fry till golden and crisp.
Drain and place on an absorbent paper. Cool completely. Store in airtight tins.

Note:

The mathris should never be fried in a very hot oil. They become browned quickly from the outside but do not get cooked from inside.
The oil should be kept on a low to medium flame. Hence, the mathris take a longer time to fry than other fried indian snacks or pooris.
Fry till golden not brown.... Bcoz after taking out they will become lil dark....