1 cup wholewheat flour
1/2 cup semolina
1/2 cup all purpose flour/maida
1-2 tbsp ghee/oil (I used ghee just for diwali; you can use oil)
1 tsp ajwain/carrom seeds
2 tsp chaat masala (optional)
1 tsp salt
Water at room temperature to knead
Take the flours and semolina in a big bowl and add the spices. Now add the ghee/oil and rub it on the flour with your hands till it resembles bread crumbs.
Now slowly add the water little at a time to form a smooth and firm dough. The dough should not be sticky or too soft which will make it difficult to roll later.
Once the Air Fryer is ready, grease the small circles with ghee (optional; I have made them greased and non-greased as well) and place as many circles in the basket as possible without any overlapping. I have made around 12-14 mathris in a single batch. Cook the mathris at 200 degrees for 10 minutes on one side or until golden. Flip and then cook for an additional 5 minutes. Take care not to burn them but only bake till golden. If they still feel soft to touch, cook for an additional 2-3 minutes while reducing the temperature to about 160-180 degrees. Remove from the fryer and let them cool before transferring to air tight jars.