In a mixing bowl put together maida, ghee, kasoori methi and salt

Mix well with your fingers until becomes crumbly

Now by adding water little by little knead a medium tight dough

Cover the dough and keep it for 20 minutes to rest

After 20 minutes uncover the dough and again knead it for few seconds, until becomes of smooth texture, so that it can be easily rolled out

Now make equal size balls from the dough

Roll out a ball into a small and medium thick mathri

Then start making the flower design, by pinching the rolled out mathri with a clean tweezer

First start pinching from the outer portion of the mathri, when you pinch it will become like a petal and when you continue pinching it it will become like a flower

In the meantime heat oil in a kadai for deep frying, first on high then make it slow

Now slide the ready phool mathri in the hot oil, one by one

When done take them out on an absorbant paper and let them cool down completely

You can store them in an airtight container for 10 -15 days in normal temperature, in winters you can store them for 20 days