Mix the flour, salt, and baking powder in a bowl. Add the ghee and rub between your palms until it becomes a crumbly mixture.
Divide the dough into small balls. Roll out all the balls and cut into slim, small squares.
Heat the ghee/oil in a kadhai or deep-frying pan. Fry the mathris in batches over moderate heat. Remember not allow to the rounds to become brown, they should be a pale golden in colour. Remove from frying pan and allow to cool.
Can be stored in an air tight container for up to a week.
Bawarchi of the Week
Anamika Sharma's mission is to spread the love for Indian cooking to all those who wrongly think it's too difficult.