In a bowl mix together flour, saltt, pepper powder, cumin and ajwain.
Add enough water to make a stiff dough.
Cover and set asid for 30 minutes.
Heat oil in a frying pan.
Divide dough into large lemon sized balls.
Roll each dough into a thin disc.
Apply a few drops of oil evenly on the disc.
Roll the disc into a tight log.
Cut into 1/2" wide slices.
Now press each roll into a thin disc.
Deep fry in batches on medium flame until golden and the sizzling stops.
Drain oil and transfer to a plate.
Once cool transfer to an airtight jar.
