Mix all dry ingredients together. Add moyan/ghee/oil & knead stiff dough by adding water into batch. Rest & roll & cut it into coin shape OR roll into small coin shape. Arrange the mathri in the air fryer basket in a single layer, leaving space between each piece for even cooking.
Air fry at 180°C for 10 minutes, flipping halfway for even cooking, until golden brown and crisp.
Remove and let them cool completely. They will become crispier as they cool. Serve or store in an airtight container.
Recipe Note
Use stiff dough for best crunch. Prick before air frying. Store airtight for 10–12 days.
