Unlock Halwai-Style Crispy Mathri: Avoid Common Mistakes for Perfect Crunch

• Learn the secret to perfect, crispy mathri: precise dough preparation, correct shortening (mohan), and low-heat frying.
• Use a mix of all-purpose, whole wheat, gram flour, and semolina for texture; add ajwain, black pepper, and salt for flavor.
• Mohan (3-4 tbsp oil/ghee) is crucial; ensure it's well-mixed for layers and crispiness. Knead a stiff dough and rest for 10 minutes.
• Fry mathri on low heat for 8-10 minutes until light golden and it floats, ensuring even cooking and crunch.
• Perfect mathri is light, golden, shows clear layers when broken, and makes a crisp sound; store in an airtight container for 15-20 days.