How to make Namkeen Mathi/Mathri?
If your dough has little cracks on it on the sides when you roll out balls from it or doesn't easily sink in when you press it with your finger as bread dough does, its hard dough. Normally, the folds on a hard dough don't easily mix in. This image shows how a hard dough looks like.

Namkeen Mathri usually tastes like the cover for samosa with added salts and spices. Using wheat is also okay. But definitely tastes better with Maida instead of wheat.

Mathris are usually rolled on semolina before they are fried to give them little extra crunch and grainy texture.