1)In a pan, heat oil to smoking point.
2)In a deep bowl, add flour salt and carom seeds and mix.
3)Add ghee and water as needed. Divide it into 6 portions.
4)Make a ball and flatten. Roll into thin round disc.
5)Prick each disc with knife and fold into half. Prick again.
6)Deep fry each until golden and drain excess oil.
7)Serve partal sohaal hot or cold at the snack time.