Add wheat flour, gram flour, semolina and salt to a large mixing bowl.

Next add carom seeds, kalonji, kasuri methi and pepper. Mix all of them well.

Pour 6 tablespoons oil to a kadai and heat it until hot. Pour that and mix the flour with a spoon first and then with both your hands rubbing well so the oil is incorporated into the flour.

Make a well in the center and pour half cup water. Begin to mix to form a tight dough sprinkle another 3 to 4 tbsps water.

The dough has to be tight, stiff and kind of slightly hard but not dry and crumbly. We don't want a soft and smooth dough here. If you divide the dough to 2 parts you should see the dough being crumbly but not dry inside.

Cover and rest for 10 mins. Later take small portions of the dough, the size of a small lemon.

Smoothen the dough portions in your palm and make balls. You will get cracked dough, it is normal and okay.

Flatten the dough ball with your thumb starting from the center to the sides, to make discs that are not too thin or too thick. Refer my step by step pictures.

A well done mathri will have cracks on the edges. Place the prepared mathri on a tray or plate.

Meanwhile heat oil on a low to medium heat until slightly hot but not very hot. The oil should medium and not sizzling hot.

To test, drop a small portion of dough to the oil. It has to sink first and then slowly come up with only a few bubbles, meaning the oil is moderately hot. We don't want the oil to be very hot otherwise the mathri will remain uncooked inside and won't come out crunchy.

Gently slide the mathri to the oil, as many as you can, depending on the size of your kadai.

Reduce the flame to low and let them fry until golden and crisp. They take sometime to cook and don't increase the flame.

Remove them to a colander and continue with the next batch.

Cool mathri completely and store in a air tight jar.