Crush the ajwain and jeera in a mortar pestle or just pulse them coarsely in the blender and set aside.
Sieve the maida and wheat flour.
In a wide mixing bowl, add the maida, wheat flour, semolina and the salt.
Add the melted ghee and two tsps of oil and mix the ingredients nicely. Make sure the ghee and oil are incorporated nicely.
Now add the pepper powder, crushed ajwain-jeera mix, and kasoori methi and mix again.
Add water little by little and mix the ingredients to form a thick dough. Do not add the entire water at one. Add water on the required basis. The dough should be thick/stiff and moist.
You don’t need to knead the dough. Once the dough is formed, cover it a bowl or damp cloth and let it sit for 15 to 20 minutes.
Meanwhile, cover a baking tray with parchment paper or aluminium foil. If using aluminum foil, spray some oil and set aside.
Pre heat the oven to 375 degree Celsius.
After 20 minutes, divide the dough into two parts and start to roll them. If the working surface is big enough, you don’t need to divide the dough. Roll them like a roti with ¼ inch thickness.
Using a cookie cutter, carve out your favorite shapes and place them on the baking tray.
Do the same for the rest of the dough.
Brush the carved out mathris with oil using a baking brush.
Now, bake this for 12 minutes at 375 degrees.
After 12 minutes, flip them and grease them with oil again which is optional.
Bake it again for 15 minutes.
Let it cool and store in airtight container. After 15 minutes, if you feel that they mathris are still uncooked, baked again for five more minutes. As I mentioned the baking time depends on the thickness.
Adding Rava or semolina is optional. You can ignore rava and go with half cup of maida and half cup of wheat flour.
Instead of adding ghee and oil, you can add either one.
I love the flavor of kasoori methi, so went with 1 tbsp for this measure. But please adjust the kasoori methi as per your taste preference.
I did not add chilli powder and also turmeric powder. I just went with ½ tsp of pepper powder for spice. But you can replace that with chilli powder. Of course, the color changes when you add both chilli and turmeric powder.
Brushing the mathris before baking and while flipping with oil is completely optional. The oil usage is comparatively less so I went ahead and brushed them.
The baking temperature depends upon the thickness of the mathris. So roll them thin as much as you can for crispy mathris.