Cut onion, bell pepper, tomato lengthwise into 1 inch pieces.
Heat oil in a pan and add cumin seeds, when it changes color, add onion, ginger and garlic. Stir and sauté till onion turns transparent, not brown.
Add bell pepper. Stir for 3 minutes in medium heat.
Add mushrooms, tomato and chilis. Stir, cover and cook in medium heat for 6-7 minutes or until mushroom is almost cooked (80%). While cooking, mushroom leaves water, so it will be enough to cook the mushrooms.
Add salt, black pepper powder, cinnamon powder, soya sauce, vinegar, tomato sauce and water. Stir well for 5-6 minutes or until mushrooms are done.
Remove heat and garnish with spring onion, coriander leaves, sesame seeds and a few drops of lemon juice.
Mix the flours with salt, black seeds, red chili powder and dried methi leaves.
Add oil and mix again.
Using water knead a stiff dough. Cover it with a wet cloth and keep it aside for 10 minutes
Divide the dough into 40 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 circles.
Prick each circle evenly with a fork or knife, to prevent them from puffing while cooking.
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, lower the heat. Cook in low heat flipping the sides in every 2 minutes for 6-8 minutes or till both sides are light brown and crispy.
Let the oil heat in high flame again and repeat the process till all mathris are fried.
Preheat the oven to 350 F / 180 C for 10 minutes.
Brush oil/ butter on both sides of each cookie and arrange the dough circles 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.