In a large bowl, combine atta (whole wheat flour), jowar atta (Sorghum flour), and besan (chickpea flour). Next, add the seasonings – Kasuri methi, red chili powder, turmeric powder, carom seeds (ajwain), sesame seeds, baking powder, ghee or oil, and salt to taste.

Mix all the ingredients with your hands. Take the flour mixture between your palms and rub it to form a crumbly breadcrumb-like texture. When you hold the mixture in your fist, it should hold its shape and not crumble.

Preheat the oven to 350 F degrees.

Line a baking sheet with a silicon mat or parchment paper. Set aside.

Divide the dough into 2 equal portions. Shape the dough into balls and cover it with a clean kitchen towel.

Take a dough ball and roll it to ½ centimeter thickness. Using a fork, poke the mathris so that they don’t puff up while baking.

Now, using a cookie cutter or a sharp knife, cut the dough into desired shapes. I used round and square cookie cutters to shape the mathri. You can use a sharp knife and cut it into a square shape, about 1 ½ inches in dimensions.

Place the shaped mathri onto a lined baking sheet. Leave some space between the mathri, so that they cook evenly on all sides.

Allow mathri to cool completely. Serve or store in an air-tight container