In a mixing bowl, add wheat flour, rava, besan, salt, ajwain, crushed black pepper and kasuri methi. Mix well.

Then add oil. Mix it by rubbing between your thumb and fingers till everything is incorporated well. It should be look like bread crumbs and if you press it into your palm, it will come together like crumbly dough.

Make tight and stiff dough by adding very little slightly hot water at a time. I have used only ¼ cup of water.

Apply some oil on dough and cover and rest for 15 minutes.

After resting time knead it once again.

Divide it into equal portions. Make smooth balls and flatten it slightly between your palm. You can also roll it, but It should be thick.

Now using fork, prick all over the surface. Do same with rest of the puris.

Then heat the oil for deep frying in pan on low-medium heat. The temperature of the oil should be low to medium.

Add mathris in the hot oil. During the frying process maintain the oil temperature by adjust the gas heat.

You need to flip them in order to cook from both sides. As they are fried and cooked they will start to float on top. And they will get light golden color.

One batch takes around 10-12 minutes for frying. So be patient and fry on low-medium hot oil. Drain the excess oil and remove them using slotted spatula.

Keep them in the wire rack or tissue paper.

As it cools, it gets crispier and will become slightly darker in color.

Fry rest of them. Let them cool down completely.

Masala mathri is ready; store them into air-tight container.

In a mixing bowl, add wheat flour, rava, besan, white sesame seeds and pinch of salt. Mix well.

Then add ghee. Mix it by rubbing between your thumb and fingers till everything is incorporated well.

Add slightly hot water gradually and knead tight and stiff  dough.

Apply some oil on dough and cover and rest for 15 minutes.

Now make small size smooth balls and flatten it slightly between your palm. You can also roll it, but it should be thick.

Now using fork, prick all over the surface. Do same with rest of the puris.

Then heat the oil for deep frying in pan on low-medium heat.

Add mathris in the hot oil. During the frying process maintain the oil temperature by adjust the gas heat.

You need to flip them in order to cook from both sides. As they are fried and cooked they will start to float on top. And they will get light golden color.

One batch takes around 10-12 minutes for frying. So be patient and fry on low-medium hot oil. Drain the excess oil and remove them using slotted spatula.

Keep them in the wire rack or tissue paper and cool down completely.

Now for sugar syrup, In a pan,  add sugar and water, cook and bring the syrup to a one string consistency.

Switch off the flame and the fried mathri in it.

Mix it carefully and lightly and coat the mathri well with the syrup. Keep on stirring lightly until the sugar crystallises.

Serve or Keep in an airtight container and distribute the happiness and sweetness of the delicacy with your relati