Heat oil for deep-frying. Mix the following together: Flour, Salt and Ajwain. Mix in the ghee and rub well till all the flour is coated with ghee. Add a little water at a time and form a stiff dough. (Note that it needs to be stiffer than chapati dough).
Rub a little oil/ghee on the dough ball, cover and allow it to rest till the oil is ready. Grease the rolling surface and the rolling pin. Take a part of the dough and form a ball, then roll it into a square or a round shape.
Grease a sharp knife and cut strips, then cut it in any smaller shape, diamond shapes or half moon shapes using a bottle cork. Then fry them once the oil is hot.
Allow it to cook on one side and flip allowing them to cook on the other side as well. Once done, take them out onto a paper towel to drain the excell oil.
Let them cool down, then transfer it to an airtight container and store it at a room temperature.