2 cups white all-purpose flour (maida)

3 tablespoons Clarified Butter (see recipe on page 15)

¾ teaspoon carom seeds

½ teaspoon black pepper

Pinch of baking soda

Table salt, to taste

Oil for deep-frying

1. In a large, flat bowl, mix together the flour, butter, carom seeds, black pepper, baking soda, and salt. Add just enough water to knead into a stiff dough. (To use a food processor, place the flour, butter, carom seeds, black pepper, baking soda, and salt into the bowl fitted with the steel blade. Pulse a few times to mix the ingredients and then process briefly until the mix looks like coarse cornmeal. Gradually add water through the feed tube until the mixture just begins to stick together. Turn out onto a very lightly floured surface and knead a few times until the mixture forms a dough.) Let the dough rest, covered, for 30 minutes.

2. Divide the dough in half, and roll each portion into a log about 5 inches long. Slice each log into 10 pieces. Roll out each portion into a small disk a little thicker than a potato chip and about 4 inches in diameter. Prick each piece all over with a fork.

3. Heat the oil in a deep pan to 380° on a deep-frying thermometer. Fry 3 to 4 disks at a time (be careful not to overcrowd the pan). They are ready when they are light golden brown and a little puffy.

4. Remove the disks with a slotted spoon, and drain on a paper towel. Let the oil return to temperature. Continue until all the disks are fried. Serve alongside your favorite chutney.