Add whole wheat flour, Bajra flour, semolina, cocoa powder, salt, sugar, baking powder, baking soda and kalonji. Toss everything well.
Add oil. Mix well.
Using water knead a tight dough. Cover it with a cling wrap and keep it in fridge for 30 minutes
Take out the dough and knead again for 2 minutes.
Divide the dough into 30 equal portions and roll into balls.
Roll each ball into 1 ½ -inch diameter circle.
Or else, you can roll the dough into a large circle and use a cookie cutter to cut them into small circles.
Prick each circle evenly with a fork or knife, to prevent them from puffing while cooking.
To give a nice texture, I took 1 tablespoon cocoa powder in a plate, took a fork, dipped 1/2 -inch tip of the fork in the cocoa powder and pressed it in four corners of the mathri. You may skip this step.
For deep frying:
Heat oil in high flame for deep fry.
Add a few mathris at a time in the hot oil. Once mathris are added to oil, medium the heat. Cook in medium heat flipping the sides in every 2 minutes for 6-8 minutes or till both sides are light brown and crispy. Take them out on a kitchen napkin.
Let the oil heat in high flame again and repeat the process till all mathris are fried.
Preheat the oven to 400 F / 200 C
Brush little oil/ butter on both sides of each cookie and arrange them on a greased tray or baking sheet.
Bake the cookies for 8 minutes, flip the side and bake again for 7 minutes or until light brown and crisp.
Remove the Mathris out of the oven and serve hot. Or, allow them to cool completely and store the Baked Mathris in an airtight container.
You may add some chocolate syrup while serving
Bajra has a little bitter taste in general, you may add more wheat flour and less bajra flour if you like.
If you are using sweet chocolate powder, then do not add sugar.
Depending on the thickness of the mathris and the kind of oven you are using, baking/ frying time may vary. So, keep an eye while cooking.