Coarsely grind peas and green chilies in a mixing jar.
In a mixing bowl add all purpose flour, clarified butter and mix them both well.
Now add cumin seeds, carom seed, black pepper powder, chat masala and salt to taste.
Now add the coarsely grinded paste of peas and green chilies, and chopped coriander leaves. Knead into a stiff dough and if required add water. Cover it with a plate and set it aside for 5 minutes.
In a deep bottom pan heat oil for deep frying.
Meanwhile, ready a chakla, rolling pin and the dough that we prepared.
Take large portion of dough and smoothen it out between your palms.
Flatten it out evenly using a rolling pin (like we make chapati, the same way).
Now using a cookie cutter of your favorite design, place it over the dough sheet and press hard, remove the leftover dough from the stenciled shapes.
Prick them with a fork so that the mathris come out crunchy and don’t puff up.
To check the oil is hot enough, slide a mathri piece and when you see the bubbling, that means the temperature is right.
Add the rest of the star-shaped mathris and fry them. Flipping over and over again cook them evenly until light golden in color.
Take them out on kitchen towel lined plate.