Take all purpose flour, whole wheat flour, sooji, ajwain, cumin seeds, crushed black pepper and salt in a bowl. Mix well.
Add oil. Mix by rubbing between your thumb and fingers till everything is incorporated well.
it will look very crumbly and if you press little portion between your palm, it should come together.
Now start adding little water at a time and knead into stiff and tight dough.
Cover it and let it rest for 15 minutes.
After resting time, knead the dough once again.
Make small balls out of it and flatten it between your palm. I got 22 equal sized balls.
Now work with one flattened disk at a time. Roll into 2 to 2 ½ inch diameter circle.
Prick all over the surface using fork. Do the same on other side as well.
Keep rolling, pricking with fork and arrange them on a plate.
Once you have 5-6 mathris rolled, heat the oil in pan on medium-low heat.
The temperature of the oil should be low to medium.
Slide few mathris in the hot oil. During the frying process maintain the oil temperature by adjust the gas heat.
You need to flip the mathri 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 of mathri takes around 7-8 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 paper towel lined plate.
As it cools, it gets more crispy and will become slightly darker in color.
Repeat the same frying process with rest.
Notes
Baking methi mathri in the oven: You can bake the mathris instead of deep frying. For that you need to add couple of more tablespoons of oil in the dough. Then bake at 350 degrees F or 180 degrees C for about 20 minutes. Baking time may vary depending on the thickness of the methi mathri.