Mix flour ghee salt and carom seeds in a bowl.

Add water little by little and prepare a stiff dough.

Knead the dough again and pinch lemon sized balls from it.

Cover the dough and keep aside for 15 minutes.

Take a ball and roll into a thin round chapati using rolling pin.

Cut thin chapati into a rectangular sheet.

Make slits on the sheet leaving some space on the edges.

Now fold the sheet in half you can put little water at the edges.

Fold once again in half.

Then take one of the sides and fold in reverse through the middle of layers.

Prepare all the mathris in same way.

Heat oil in a kadhai. When oil becomes hot reduce the flame to low.

Now add the mathris and fry until it turns golden brown and crispy.

Remove the mathris from oil and drain on the absorbent paper.

Serve or store in an airtight container after it becomes cool.