• Add 2 Cups of Wholewheat flour to a wide mouthed bowl.
• Next add in the sesame seeds, hing and Ajwain. Crush the ajwain between your palms as you add it to the flour.
• Next add in Kasuri Methi along with all the spices, the red chili powder, cumin coriander powder, turmeric, salt and chaat masala.
• Next add in the ghee.
• Now start rubbing the flour between your palms and incorporate ghee properly into the flour.
• You will see that the flour has now become crumbly. If it has not become crumbly, add 1 Tsp of ghee more. Incorporate ghee again. You can check if you have added the right amount of ghee by testing the flour. Take a chunk of flour in your hands, and clam it in your fist, if it holds its shape, the ghee is perfect.
• Now start adding water little by little. I needed just a little less than 1 cup of water to knead the dough.
• Knead a tight dough. Once the dough comes together, knead it for another 5 minutes.
• Cover and Let the dough rest for 10 minutes.
• After 10 minutes, Divide the dough into two halves. Take a portion of the dough, and start rolling it. It should be about a 1/4 inch thick.
• To bake preheat the oven at 375F. And To Fry add Oil to a Pot, Starting heating it up on a medium low flame
• You can either use a cookie cutter, or cut the dough intro long crackers as I have done.
• Poke holes in the shaped crackers, so they don't puff up and to make sure they turn out crispy. Take the remaining dough and repeat the same.

To Bake

• Line a baking sheet with parchment paper. place the crackers, and bake in the preheated oven for 375F for 15 mins until golden brown.

To Fry

• Fry the crackers depending on the size of your pot your are using. Fry about 10 at a time on a medium low flame until they appear golden. Take them out in a separate bowl.

Store the Methi Crackers

• Let the crackers cool down completely. Store them in an air tight container. You will be able to enjoy these for upto 3-4 weeks.