Heat the jeeru in a frying pan without roasting it, then crush.

Rub the ghee into the flour until you can form a ball with the mixture.

Add the salt and jeeru, then knead into a slightly stiff dough using room temperature water.

Break the dough into 14 balls and cover with a plastic bag to prevent drying.

Mix the cornstarch and all purpose flour together and set aside.

Roll each ball into a 6-7 inch diameter circle.

Take one circle and smear ghee on it, then sprinkle the cornstarch mixture on it.

Layer another circle on top and repeat until you have 7 circles in one stack.

Take one 7-layer disc and roll it again into a 12 inch circle.

Smear ghee on it and sprinkle the cornstarch mixture on it.

Roll this into a log starting from one edge, rolling tightly but gently.

Cut the log into 1/2 inch pieces.

Put all the pieces into a bowl and cover with a plastic bag so they don't dry out.

Take a piece, make sure the start of the roll is at the bottom in the middle, press it gently, then roll with a rolling pin.

Deep fry in low to medium hot oil.

Use two forks to gently open up the layers.

Flip over and fry until light brown.

Drain on absorbent paper and transfer to fresh paper again to drain.

As soon as it cools down, put it in an airtight container layered with a lot of paper.

When you have the bottom ones left, change them into another container and line with thick layers of clean tissue.