1. Sieve all purpose flour, add salt and ajwain.
2. Add vegetable oil (so that you can make bowls) and mix it very well.
3. Then add small quantity of water and make a smooth dough.
4. Make small round rolls with dough.
5. Roll it like thick chappahti (chappathi should be around 3-4 inches in diameter).
6. Pierce every mathri with the help of fork or knief.
7. Make five to six.
8. Put in hot oil, deep fry on low to medium, till light brown.
9. Do not fry on high, or the mathri will turn out oily and soggy.
10. Drain on rack or kitchen paper.
11. Serve hot with green chutneys or with pickle.

Note:Dough may be made hours ahead, and stored in room temperature.