Namak pare

How to make it

1. Combine flour, semolina, ajwain and salt. Rub in the ghee until a squeezed handful briefly holds together.
2. Add water gradually and knead a firm dough. Avoid making it soft like a bread dough. Cover and rest for about twenty minutes.
3. Divide into two portions and roll to about four millimetres thick. Cut even strips or diamonds with a knife.
4. Heat frying oil over medium-low heat. A small dough piece should rise gradually; if it darkens immediately, let the oil cool slightly before starting.
5. Fry in small batches, turning as needed until the pieces are golden and the centres cooked. Keep the remaining raw dough covered.
6. Drain on a rack or absorbent paper and cool fully, allowing at least fifteen minutes before checking for packing. Store in a clean dry airtight container.