Mathri (Salty Wheat Crackers)

1 1/2 C unbleached flour or finely milled whole wheat flour
1/2 C sooji (cream of wheat), fine (If you don't want this, you can add in 1/2 C more of the flour above)
1/4 C oil
scant 1/2 C water
1 tsp salt
1 tsp fresh ginger, finely chopped (optional)
1 tsp green chile, finely chopped (optional)
Either 1 tsp ajwain (carrom seed) (optional), or 1 tsp dried methi leaves (fenugreek) (optional)
Oil for frying

Mix the flour, cream of wheat, salt and oil.  Thoroughly incorporate the oil into the flour with your fingers, until the mixture is crumbly.  Add in any of the spices listed above.  Now add in the water, and work the mixture into a ball.  This will take time, as the mixture is quite dry.  After gathering the mixture into a ball (this may take upto 10 minutes), work it for another 5 minutes, to make it soft.  Cover and keep aside for 20 to 30 minutes.  Note: you may want to try mixing the dough in a food processor.

Heat oil in a wok.  Once the oil is hot, turn the heat to medium low.  Break off small balls of dough, and roll out (not too thin).  Using a knife or fork, stab the resulting mathri, so that it does not puff up when it is fried.  Add the mathri to the oil, and fry on low heat until light golden.

Eat plain or with pickle.  Makes a great snack with tea.  This lasts for a few weeks, so it is great to take on trips.