Mix the flour, salt , ajwain in a bowl. Add the
melted ghee / unsalted and rub between your palms until it takes the form of
Combine the curd with water and and form a stiff dough
using this liquid. Cover with the damp cloth and set aside for 30 minutes.
Shape the dough into a ball and roll the ball into a ¼ inch
thick circle. Cut into thin long strips and then into
Heat the ghee / oil in a kadhai or deep-frying pan. Fry
the squares in a batch over moderate heat. Do not allow the them to
become brown, they should remain pale gold in color.
Remove and drain on paper towels. Repeat the process
for frying all squares.
Well sealed, they will keep for 2-3 weeks.