Salt biscuits can be made in different formats one is by baking process and other is by deep-frying.

To knead dough we make use of ghee so melt ghee in a vessel and keep aside.

Add all-purpose flour, salt, thymol seeds (vaamu) and ghee in a mixing bowl.

Mix well and knead to get pliable dough by adding small batches of water.

Divide dough into portions and roll to medium size balls and keep aside.

Like a chapatti, sprinkle little flour and press ball and roll to make chapatti shape.

Pierce chapatti with a fork so that while deep frying it cooks well and do not swell like a puri.

Using a knife slice to a square, rectangle or if you have mould then cut chapatti to round or star shapes.

Similarly cut and make the remaining dough. Keep aside and heat oil in a pan.

Put sliced biscuits in oil and deep fry them on low flame till they turn a golden brown colour.

Remove from oil and strain excess oil through a colander and transfer them to another bowl.

Store Salt biscuits in an air-tight container once cooled.