Mix all the ingredients together except oil and knead. Roll the dough to a 1/4 inch- thick disc.

With a sharp knife cut the disc into 1/2 inch wide vertical strips.

Again cut in a slant about 1/2 inch-wide strips to get diamond shapes.

Heat the oil in wok (kadhai); fry these pieces, a few at a time, on low heat till brown and crisp. Remove with a slotted spoon and drain the excess oil on paper towels. Repeat till all the pieces are fried.

This can be stored for a week in airtight containers. Serve with any pickle of your choice.