Here's how to make Punjabi Mathri at home in just 8 easy steps.

Mix dry ingredients, in a large bowl, combine the all-purpose flour, semolina, salt, crushed black pepper, and carom seeds.

Incorporate ghee, add the melted ghee to the dry mixture. using your fingers, rub the ghee into the flour until it resembles coarse breadcrumbs. this step ensures the mathris turn out flaky.

Knead the dough, gradually add warm water to the mixture, kneading until you form a firm, tight dough. be cautious not to add too much water; the dough should be stiff.

Rest the dough, cover the dough with a damp cloth and let it rest for 15-20 minutes.

Shape the mathris, divide the rested dough into small, equal-sized balls. flatten each ball slightly between your palms. using a fork, prick both sides of each flattened disc to prevent them from puffing up during frying.

Heat the oil, in a deep, heavy-bottomed pan, heat oil or ghee over medium-low heat. to check if the oil is ready, drop a small piece of dough into it; it should rise to the surface gradually without browning too quickly.

Fry the mathris, gently slide a few prepared mathris into the hot oil, ensuring not to overcrowd the pan. fry them on low heat, turning occasionally, until they achieve a golden brown color and are crispy.

Cool and store, allow the mathris to cool completely before storing them in an airtight container. they can be stored for up to 2-3 weeks and enjoyed as a snack anytime.