Savoury Elo Jhelo

Mix the salt, pepper, ajwain and oil/ghee with the flour. Add enough water and make a dough (like a puri dough). Then roll it out into thin discs.

With the help of a knife, make slits that are parallel to each other in one direction, without cutting through the edges. Gather and roll along the parallel edges and pinch the edges to seal.

Shape enough karelas to fill your pan. While it is cooking, make the next batch.

Deep fry in hot oil (over a medium flame) until it's golden in colour. Drain it well. Once cooled, store it in an airtight container.