Why did my Mathris break apart (they didn't bind together) while frying?
I added quite a lot of oil while kneading the dough
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Mathri dough should be made with proper proportions. In olden days Transfat was used but nowadays we make it with oil. The proper proportion is: 4:1 for refined flour to oil. For example:
1 Kg refined flour 250 mils of cooking oil eg; groundnut, canola etc. Do not use flavoured oils.
These will make really flaky mathri's. If you like them a bit crisper and harder reduce the qty. of oil and very slightly increase the water. Besan is normally not used in traditional mathri's. Fry in medium hot oil and drain on paper towels. Save in an airtight box between layers of paper towels.