Sift the flour and salt together.

Add carom seeds and ghee.

Rub the flour mixture until it resembles breadcrumbs.

Gradually add water to form a medium-stiff dough.

Cover the dough with a moist cloth and let it rest for an hour.

Divide the dough into four equal-sized balls.

Roll out each ball into a thin chapatti (about 1/2 mm thick).

Cut the chapatti into vertical strips (about 1/2 mm wide).

Cut the strips horizontally into 2.5-3 inch pieces to form stick crackers.

Heat oil in a wok or deep frying pan over medium-low heat.

Carefully add the cut-out dough pieces to the hot oil.

Fry until the crackers turn a deep golden brown color.

Remove the crackers from the oil and drain on a tissue or kitchen towel.

Repeat with the remaining dough.

Allow to cool completely before storing in an airtight container.

Serve and enjoy with your favorite beverage.