Sift the all‑purpose flour and semolina together into a large mixing bowl; this ensures a light, airy dough.

Add carom seeds, crushed black pepper, crushed kasuri methi, and salt to the flour mixture; stir to distribute the spices evenly.

Drizzle the melted ghee over the dry mix and rub it in with fingertips until the mixture resembles coarse crumbs – this step locks in flavor and creates a tender crumb.

Gradually add 3‑4 tbsp lukewarm water, mixing with a wooden spoon; knead gently on a clean surface for 3‑4 minutes until a smooth, non‑sticky dough forms.

Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature; resting relaxes gluten and yields a flaky texture.

Divide the rested dough into 12 equal portions; roll each portion into a smooth ball.

On a lightly floured surface, flatten each ball with a rolling pin to a 3‑mm thickness; aim for a uniform circle about 8‑9 cm in diameter.

Prick the rolled sheets lightly with a fork to prevent puffing; this maintains the characteristic flat shape during frying.

Optional: Sprinkle a pinch of extra crushed black pepper on the surface and gently press it in for an intensified spice kick.

Heat oil in a deep, heavy‑bottomed pan on medium‑high flame; the oil should reach 160‑170°C (test with a small dough piece – it should rise slowly and turn light golden).

Slide 2‑3 mathris gently into the oil; avoid crowding to keep the temperature steady.

Fry on medium‑high flame for 1‑2 minutes per side, watching for a steady rise and a uniform golden‑amber hue; gently stir with a slotted spoon to ensure even color.

Using a slotted spoon, remove the mathri and drain on paper towels; immediately sprinkle a pinch of salt while still hot to enhance flavor.

Repeat with remaining dough, maintaining oil temperature; if the oil cools, increase flame slightly, but never exceed 180°C to avoid greasiness.

Turn off the flame; let the fried mathris rest on a wire rack for 3 minutes so excess oil drains and the crunch stabilizes.

For a final aromatic lift, drizzle ½ tsp melted ghee over the warm mathris and give a gentle toss – this is the Chef’s secret for a glossy finish.

Arrange the crisp Masala Mathri on a decorative platter; garnish with fresh coriander leaves (optional) for color contrast.

Serve hot or at room temperature alongside traditional Rajasthani pickles, chutney, or a cup of masala chai during festivals or tea time.