Sift the semolina and all-purpose flour together into a large mixing bowl. Rub the carom seeds between your palms and add them to the bowl along with the salt. Mix well. Add the oil for the dough and mix thoroughly until the mixture holds together when pressed in your hand. This means the oil is well incorporated.

Gradually add water as needed and knead into a soft dough, similar to roti dough. Cover the dough and let it rest for 15 to 20 minutes so the semolina can absorb the moisture and puff up. After resting, the dough should be neither too soft nor too stiff. Divide the dough into large balls, roll each out on a flat surface, and cut into your desired shapes for shakkarpare. Remove any excess dough from the edges. Prepare all the shakkarpare in this way.

Heat oil in a deep pan over medium heat. Add a few shakkarpare at a time and fry on low heat, turning occasionally, until they are golden brown and crispy. The shakkarpare will puff up slightly and become crisp and tasty.

Let the crispy, flaky shakkarpare cool completely, then store them in an airtight container. Serve with tea whenever you like. These semolina and all-purpose flour shakkarpare are delicious and have a soft bite.