There are many types of these crispy crackers , called Masala mathris which are made either using all purpose flour or a mix of whole wheat flour and all purpose flour.
These are traditional snacks served in North India especially during festivals and weddings. Here in my recipe I have used a mix of both whole wheat flour and all purpose flour.
1 cup Maida all purpose flour.
1 cup whole wheat flour
1/4th cup fine Semolina (Sooji / Rava)
1/2 tsp whole Black Peppercorns
Pinch of baking soda
3 tblsp melted Ghee or hot Oil
Oil for deep frying.
Mix all the dry ingredients in a bowl.
Add the ghee/oil and and with both palms rub the mitxure till it resembles bread crumbs.
Using very little water, form a stiff dough.
Cover and set aside for 20 minutes.
Divide the dough into equal small balls and roll each ball into a fairly thick chapati. Make the fork prick marks all over so that the mathris dont puff up.
Use a cookie cutter to make small rounds for even mathris and deep fry on a medium heat initially and then lower the flame so that the mathris get fried evenly and gets crisp.
Remove from oil and drain on paper towels, store in air tight box when completely cool . This keeps well for couple of weeks too.