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1
In a food processor, add the flour, salt, baking soda, and carom seeds.
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2
Then fix the lid and pulse the dry ingredients twice, till mixed.
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3
Now, continue to pulse and pour the 3 tablespoons of vegetable oil, yogurt and boiling water in succession till the ingredients come together in the form a large dough ball. Keep the dough in a lightly oiled glass bowl and cover the top with cling film.
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4
Let the dough rest for one hour at room temperature.
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5
Lightly dust the surface on which you will roll out your dough. Divide the rested dough into 10 even sized balls.
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6
Take one ball and roll it out into a flat large circle. Then using a 1 inch diameter cookie cutter, press and cut out circles.
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7
Using a knife make two to three slits in the center of each cut circle to prevent large air bubbles from forming when the crackers are fried.
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8
Keep the cut circles of dough aside. Save the extra ends of unused dough.
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9
After cutting out the circles from each of the ten dough balls, mold the unused ends of the dough to form one large ball and flatten into a large circle and then cut out more circles
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10
Heat the oil for frying in a shallow pan on a medium flame.
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11
When the oil is hot, shallow fry about 4 to 6 crackers till light to golden brown on each side which should take about 1 minute or so per side (Avoid frying the crackers till they are too dark as they will get a burned taste).
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12
Drain the excess oil from the crackers on a paper or cloth towel. Let the crackers cool completely to room temperature before storing in air-tight container.
