Take cumin seeds, black pepper, fennel seeds, and coriander seeds in a jar. Make a coarse powder. Keep it aside.
Take maida, besan, whole wheat flour, sooji, salt, kasuri methi, prepared coarse powder, and ghee in a big mixing bowl.
Mix everything well and rub the ghee in the flour with your fingertips. The whole mixture should resemble breadcrumbs. Cover with a damp cloth and keep aside for 30 minutes.
Divide the dough into 25 equal balls. Flatten each ball between your palms to medium thickness. Prick each mathri with a fork.
Heat the oil on medium heat. Fry mathris in a small batch in oil on low to medium heat until they are crisp and golden from both sides.