Take maida, semolina, carom seeds, kasuri methi, black peppercorns, 3-tablespoons ghee and 1/2 teaspoon salt in a bowl.

Mix all ingredients together using your fingers until mixture turns crumbly.

Add water in small incremental steps (1-2 tablespoons at a time, total water quantity required would be approx. 1/3 cup) and knead it into firm dough. It should be harder than paratha dough. It is not necessary to knead the dough until smooth surface. Add 1-2 teaspoons more water if required.

Cover it with muslin cloth and keep aside for 15-20 minutes. Knead the dough again for a minute and divide it into 24-26 equal portions. Place each portion on rolling board and slightly press it using your palm. Roll it out into round flat surface having ½-inch thickness and approx. 2-3 inches diameter using rolling pin. No need to make perfect round shaped flat puri.

Make 8-10 pricks on it using fork (this will help prevent puffing during deep frying). Make flattened circles from remaining dough balls in the same way.

Heat oil in a heavy based frying pan over medium flame. When oil is medium hot, add 4-5 rolled circles at a time into the hot oil and reduce flame to low. Deep fry them over low flame. When bottom surface turns light golden brown, flip it over to another side and deep-fry until another side turns golden brown and crisp

It will take around 5-7 minutes total to deep fry both sides. Lift them out of oil using slotted spoon, drain excess oil and transfer them over to a plate. (If possible, spread kitchen tissue on plate before placing mathris on it. This will help soak excess oil.)

Deep-fry remaining flattened circles in the same way. Cool them at room temperature and store methi ki mathari in an airtight container. Consume them within 10-15 days.