Mix the ajwain, salt, pepper and ghee in the flour well, so that when you take a little mixture in your fist it should not crumble.

Knead it with warm water as required to make a stiff dough, cover the dough with a samp muslin cloth and let it rest for 20 minutes.

Take a little portion of the dough and roll into a thin poori of 4 inch diameter.

Make longitudinal slits with a knife at equal intervals such that the the poori remains joined at the ends.

Apply water at the edges and roll it sealing the edges lightly.

Drop them one by one in medium hot oil and then reduce the flame to low.

Fry them until crisp and golden from all sides, turning occasionally.

Serve them hot or store them in an air tight container when cooled.