In a bowl add mathiya flour, wheat flour, salt, turmeric powder, hing, red chili powder, ajwain, white sesame seeds, and oil. Mix well.
Now in a pan, add water and sugar. when sugar is completely melted Switch off gas and add 1 tsp oil to it.
Add water mixture gradually and knead stiff dough.
On a kitchen platform or plastic sheet, apply some oil on it. Place dough on it and make it smooth with a rolling pin or pestle for 8-10 min till it becomes pliable and the color turns a little lighter. You can alternatively knead it with your hands.
Starch the dough and make a log from it. cut it into small equal parts.
Take a small size ball and roll slightly thick and small puri size mathiya. Do not dry-rolled mathiya.
Heat oil for frying and add mathiya on high flame, then lower the flame and fry mathiya till it becomes crispy. It takes 4-5 minutes.
Remove on the wire rack and fry all mathiya in the same way.
Serve or fried mathiya, cool down store them in an airtight container for longer shelf life.