First of all, gather all ingredients in a mixing bowl. Mix nicely and adjust salt as per taste.Knead a soft dough using water. Add little quantity of water at a time. Keep it for 15 minutes.
Meanwhile, heat oil on medium flame. Divide the dough in lemon size balls.
Take one dough ball and gently pat into 2-2.5″ circle. You can also roll down a big circle using enough dough and then cut with cookie cutter. I pat them into a circle.Gently slip these discs into the hot oil. Up to 4-5 discs can be deep fried at one time.
Cook until golden and transfer on a kitchen towel so that extra oil can be absorbed.Serve Makki ki mathri with evening tea, try having pickle with it taste awesome.
Serving & StorageIn North India and especially in Bihar, mathri are served with pickles. It really tastes heavenly with pickle and a cup of masala chai.Once cool down store them in an airtight container and keep in a clean place. Do not leave the lid open for longer, mathri tend to absorb moisture and will become soft.Tips
I had both color cornmeal that is why used both of them. Anyone of them can be used to make this mathri.
You can also roll out a big circle of the dough and then use a cookie cutter to cut the mathris.
Store in an airtight container as soon as they come at room temperature. They get soggy if kept outside for longer