3. The whole mixture should resemble breadcrumbs. The more you do this, the flakier texture the mathri or mathiya will have. 4. Add 1 or 2 tablespoons of water at a time and only mix the dough. Don't ...

If you want to make it at home, you can knead a similar dough like mathri with maida, salt, and ajwain. After rolling the dough, you can cut small diamond-shaped pieces and then deep-fry them.

Namakpara Like Mathri, Namakpara can also be stored. Knead the dough with just maida, ghee, and salt/sugar, cut into small pieces and fry. If you don't want to fry, you can bake the namak para and ...