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Matharies (Rajastani crackers)
 1 cup all-purpose flour (maida)
1 cup whole-wheat flour (atta flour)
1 cup coarse cream of wheat (soji)
2 teaspoons dry methi leaves (kasoori methi)
1 teaspoon salt or to taste
1 teaspoon crushed black pepper
½ teaspoon vamu (ajwain or ajman seeds)
¼ cup oil
1cup water
Mix all the above ingredients together and make stiff dough. Keep it in a bowl covered for half an hour. Make large marble size balls and roll them in to three-inch rounds evenly but not very thin. (Tortilla maker or poori press can be used). Keep them on a paper towel. Prick the rounds with a fork in several places so that when you fry them they don’t have any bubbles.
1½ to 2 cups of oil for frying.
Heat oil in a medium size flat frying pan in low heat. Fry matharies slowly on both sides. Matharies should be almost white or light brown when they are fried. Remove them from the oil and keep them on two layers of paper towel to absorb any oil left over. Matharies will become crisp after they are cold. This recipe makes about eighty matharies.
They stay crisp in an airtight container for long time if they are fried properly.
Note: You can use these with chat, or eat plain or with some chutney.
Thanks to Mrs. Girija Vijai for sharing this recipe.
Matharies (Rajastani crackers) 
1 packet frozen sapota (17.6 ounces available in Indian stores)
4 ounces sweetened condensed milk
1 cool whip, extra creamy whipped topping (8 ounces), or fat free whipped topping (thawed if frozen)
Empty sapotas in to a medium bowl and thaw them for an hour. Do not microwave. Discard if there are any seeds. Blend sapotas in blender until smooth. Add condensed milk and cool whip. Blend thoroughly. Pour the sapota mixture in to a plastic or glass container with lid and freeze for three or four hours before eating.
Makes about 6 servings.
Note: Since this is an easy dessert to make for mother’s day you can get your children to surprise you with dad’s help or vice versa.
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