In a mixing bowl sieve the maida add salt and cumin seeds and pepper powder. Add ghee and rub with your palm to give a crumbly texture then add pickle's masala, mix well and add some water to make a semi-soft dough. Cover and keep aside for ten minutes to rest the dough.

Divide the dough into four equal part.take one part roll it on rolling board in a 1/2 cm thickness. Take a katori and cut into circle shape.prepare all the mathri.

Heat oil in a kadhai.add 5-6 mathri one time and fry on low to medium flame for golden brown. Serve with tea.