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1
In a bowl, combine flour, carom seeds, salt, and oil, mixing well so every particle of flour gets coated with oil.
2
Gradually add water and knead into a tight, firm dough — not soft.
3
Cover the dough and let it rest for about 30 minutes.
4
Divide the rested dough into three portions and roll each into a thin round.
5
Spread ghee and cornflour paste evenly over the first round, stack the second round on top, spread again, then stack the third round and spread once more.
6
Fold the stacked dough into a rectangle, then fold again into a square to create multiple layers.
7
Gently roll out the folded dough into a thin sheet.
8
Cut into your preferred shapes, being careful not to fry too many pieces at once so they don't stick together.
9
Deep fry until the pastry puffs up and rises, gently flip, and fry both sides until golden and crispy before removing.
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