In a bowl, combine flour, carom seeds, salt, and oil. Mix thoroughly until each particle is evenly coated with oil.
2
Gradually add water while mixing, forming a firm and tightly-knit dough. Do not make it too soft.
3
Cover the dough and let it rest for 30 minutes.
4
While the dough rests, mix cornflour and ghee into a smooth paste without lumps.
5
Knead the rested dough gently and divide into small portions. Roll out three very thin circles.
6
Spread the cornflour-ghee paste evenly on the first thin layer, place the second layer on top, spread paste again, add the third layer, and coat the top with paste.
7
Fold the layered dough into a rectangular shape, applying small amounts of paste between folds. Then fold into a square shape to create multiple layers.
8
Gently roll out the dough to desired thickness without applying too much pressure to preserve the layers.
9
Cut the dough into desired shapes such as squares, rectangles, or diamonds.
10
Heat oil in a pan over medium heat. Fry the biscuits in batches—do not overcrowd the pan as they will puff up during frying.
11
Do not touch the biscuits until they float to the surface. Once floating, gently flip and fry until both sides turn golden and crispy.
12
Remove the fried biscuits and place on paper towels to absorb excess oil. The pan-fried flaky biscuits are now ready to serve.
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