Rub in some ghee until the flour becomes crumbly and moist. 

When you take a fistful of the mixture and press it, it should hold its shape. 

Next, add water as required and knead it until you achieve stiff dough. 

Finally, cover the dough with a damp muslin cloth and let it rest for 30 minutes.

Pinch off a piece of dough, about the size of a ball, roll it out, and then flatten it with your hand to make a slightly thick disc.

Make sure to prick it with a fork so it doesn’t puff up while frying.

Heat oil in a deep pan on medium flame. 

Gently slide the mathris into medium-hot oil, frying them in small batches. 

Keep turning the mathris until they turn a lovely golden colour and become nice and crispy.

After that, place them on some absorbent paper to remove excess oil.

Let them cool completely before storing in an airtight container.

Arrange them on a serving plate and serve with a cup of hot tea.