To begin, take whole wheat flour in a large bowl. Add in the semolina (sooji).
Next, add in salt, carom seeds (ajwain), and kasoori methi (dry fenugreek leaves). Mix well.
Add in the melted ghee. Rub it in until you get a breadcrumb consistency.
Knead it into a tight dough using cold water. Do not knead it too much. Let it rest for 10-15 minutes.
Once it is rested, divide it into equal portions depending on the size of mathris you prefer and shape them into balls.
Press it down between your palms. Add a peppercorn in the middle and press again.
Heat oil for deep frying. Add in the mathris a few at a time on low heat. Fry until the bubbles stop appearing and the mathris are golden brown in color.
The Khasta Methi Mathris are ready to serve. Enjoy with a cup of tea and pickle.