• Mix the flour, salt, carom seeds, black pepper, and kasuri methi well in a big bowl.
• Add melted ghee, and rub it into the flour until it looks like tiny crumbs.
• Slowly add water little by little and mix to make a stiff dough. The dough should be firm, not soft.
• Let the dough rest for 10 minutes.
• Make small balls from the dough, about the size of a marble.
• Flatten each ball with your palm and press the middle lightly with your thumb.

Deep Frying

• Heat about 3 inches of oil in a deep pan on medium-low heat.
• Test the oil by dropping a small dough piece; it should slowly rise with bubbles.
• Gently place mathris in the oil (few at a time).
• Fry on low to medium heat, turning occasionally, until golden brown and crispy (about 4-6 minutes).
• Remove and place on paper towels to absorb excess oil.
• Let cool completely before storing.

Air Frying Mathri

• Preheat air fryer to 160°C (320°F) for 3 minutes.
• Lightly brush the air fryer basket with oil.
• Place mathris in a single layer without overlapping.
• Air fry at 160°C (320°F) for 8-10 minutes, flipping halfway through.
• Mathris will be slightly paler but crispy.
• Let cool before storing.

Baking Mathri

• Preheat oven to 180°C (356°F).
• Place mathris on a greased baking tray in a single layer.
• Bake for 20-30 minutes, flipping mathris after 10-12 minutes.
• Bake until light golden brown and crispy.
• Remove and cool completely on a wire rack before storing.