Heat a pan and add cloves, black pepper, fennel seeds, coriander seeds, and cumin seeds.

Roast on low-medium flame for 2 minutes.

Switch off the flame, transfer the spices in the plate to cool them off and then coarsely grind it.

Place a pan on the stove and turn it on. Add dry fenugreek leaves and roast them for 30 seconds, take it on a plate and let it cool.

In a large mixing bowl add all-purpose flour, wheat flour, gram flour, and semolina.

Next add asafetida, carom seed (crush between palms before adding), salt to taste, roasted and coarsely ground spices and roasted dry fenugreek leaves.

Mix all the ingredients well.

Add clarified butter and mix it with the mixture first.

Now add water according and knead a hard dough. Let it rest for 15-20 minutes and cover the top with a lid.

After 20 minutes, remove the lid and pull out a handful of dough.

Press it in your palms to give a definite round shape. Place it on a chakhla and with help for a rolling pin to flatten it out. Maintain a good thickness.

Now with the help of a cookie cutter cut out dough. Remove the access dough and add it to the bowl with the rest of the dough.

Prick the mathri dough that you cut into shape with the help of a fork.

Now heat oil in a pan to deep fry.

Once the oil has reached the right temperature, gently place mathri in the oil.

Cooking until both the sides of mathri are golden in color. Flip frequently to cook them evenly.

I will advise you to cook it on a low flame for the best texture.

Once it has a beautiful golden hue, take the mathris out on a kitchen towel-lined plate.