Take Maida / all Purpose Flour in a big bowl along with salt and baking powder and mix them well.

Combine Carom Seed, dry fenugreek leaves, cumin seed and crushed black pepper to the flour mixture.

Now melt 2 tbsp. Ghee and 3 tbsp. vegetable oil in a pan and add the ghee-oil mixture to the flour.

Knead the flour until you get a sand like mixture.

Take around ¼th cup of water in a cup and start adding very little water to the flour mixture to get a tight but not sticky dough.

Cover the dough and give it a rest of 30 minutes or so.

Now divide the dough into 20 small balls.

Take one flour ball and roll it out with the help of a rolling pin into a 1.5’ thick disk.

Take a fork and prick in the disk all around the disk.

Following the process mentioned prepare Mathris using rest of the dough.

Heat sufficient oil in a deep bottom pan for deep frying Mathri.

Fry 4-5 Mathri at a time (number can be increased or decreased based on the radius of the pan) in medium flame for around 7-8 minutes till the turn golden brown in colour and crispy in texture.

Following the process fry remaining Mathri!

Mathri can be stored in airtight container for around 10 days , however , in my place I don't need to store them thanks to the husband man!