In a mixing bowl, add all purpose flour, sooji, salt, black pepper, kasoori methi, ajwain, baking powder. Mix well. Add the 5 tbsps of oil to the dry ingredients.

Slowly add a little water and knead tight dough. Make sure you add water slowly and knead side by side. Cover the dough with a wet napkin and set aside for 20-25 minutes.

After 20 minutes, divide the dough into a few big balls. One by one pull out a dough ball and roll it using a rolling pin. Roll it as thin as possible.

Using a cookie cutter, cut into as many circular pieces. Pull out the cut pieces into half and then another half to make a triangle shape.

Roll out every dough ball and shape the mathis. Using a fork, prick the dough and set aside. Keep the dough covered at all times. Pricking with fork helps to make the mathis crispy.

Heat the oil on a medium heat and turn the heat on low. Slide a few in the hot oil and fry them on low to medium heat.

Make sure to turn the mathis so that it is cooked evenly. Fry them until the mathis attain a golden color. Take them out on a kitchen roll so that excess oil is absorbed.

Enjoy these khasta (crispy) mathis with a hot cup of tea.