To begin, take the whole wheat flour in a large bowl. Add in the sooji, salt, ajwain, and kasoori methi. Mix well.

Add in the ghee and rub it in until you get a breadcrumb consistency.

Knead it into a soft dough using cold water. Let it rest for 10-15 minutes.

Once it is rested, knead the dough again. Divide it into two equal portions and roll them out into ½ cm thickness.

Prepare a slurry of 1 tbsp ghee and 1 tbsp flour. Mix well. Apply it over the rolled-out dough so that it is well covered.

Roll up the dough tightly into a log. Make sure it is not loose or the pinwheels will open up while frying.

Cut the logs into 1” pieces. You can cut them into larger size if you want bigger mathris.

Press down the pieces between your palms. Add a peppercorn in the middle and roll out once.

Heat oil in a karahi. Add in the mathris in batches and reduce the heat. Fry on low heat until the bubbles stop appearing and they are golden brown in color.

The Pinwheel Methi Mathris are ready to serve. Enjoy them with a cup of tea or coffee.