Assemble all ingredients together to avoid last minute rush.

Wash and finely chop fenugreek leaves. You can also use 2 tbsp kasoori methi/dried fenugreek leaves if fresh methi is not available.

I have not used any other spice except of black pepper powder. If you like spicy mathri, could also add red chili powder or 1 finely chopped green chili.

Take 2 cups all purpose flour/maida in a big Bowl and add 1 tbsp salt, 1 tsp carom seeds/ajwain, 1 tsp cumin seeds, 1 tsp black pepper powder and ¼ cup chopped fenugreek/methi.

Mix all the ingredients well.

Now, add 2 tbsp oil in the mixture and mix again with your hands. You can heat the oil till lukewarm state and then add for crispier texture.

Mixing of oil needs patience as you need to mix till mixture resembles like crumbs. Take some between your fingers and palm and press a little, it should bind together for a perfect dough mix.

Then, add little by little water to knead a tight and smooth dough. Make sure the dough should be tight and not soft for good results.

Cover and let the dough rest for 20 minutes.

After 20 minutes, pinch equal sized balls and shape mathris with your palms or use rolling board and rolling pin.

Now, heat approx. 2-3 cups oil in a deep thick bottomed kadhai/wok or pan over medium flame. Make sure the oil should not be too hot or too cold. We need medium hot oil for crisp and flaky mathris.

To check the temperature of oil, drop a small bit of dough in the oil, if it floats immediately and do not turn brownish too quick, means oil is ready to use.

Carefully drop mathris in the pan. Do not overcrowd the pan. If you are making in large quantity, fry in small batches. 8-10 mathris at a time.

Stir in between for evenly cooking. Have a close watch at the temperature of oil, it should remain at same medium hot at all the time.

Fry the mathris till crisp and golden. Remove from the pan.

Serve with your favorite tea and pickle.