Mix all the ingredients for the dough. Knead to a smooth, semi soft dough. Divide the dough into 7 equal portions. Shape each portion to a smooth round ball. Roll out each ball to a thin and big round.
With a knife, cut each round into equal diamond shaped pieces. Keep aside.
On a high flame, heat oil in a frying pan. Lower the flame. Deep fry shakarparas till light golden in colour.
Remove, drain and put them on an absorbent paper. Cool and store in an airtight container.
For Methi bhaji ka shakarpara:
1/4 cup of finely chopped fenugreek leaves may be added instead of carom seeds.