In a large mixing bowl, combine the maida, kalonji, sesame seeds, ajwain and salt.

Add the 6 tbsp groundnut oil and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. When you press a handful of flour in your palm, it should hold its shape. This indicates the moyan is perfect.

Gradually add about 3/4 cup water and knead into a stiff, smooth dough. Do not make the dough soft.

Cover and let the dough rest for 20 to 30 minutes.

Divide the dough into small equal-sized balls.

Roll one dough ball into a thin circle.

Lightly grease the surface with a little groundnut oil.

Sprinkle a little dry maida over it.

Fold the dough in half.

Again, lightly grease the folded surface, sprinkle a little dry maida and fold once more to create the layers.

Gently press it with your palm.

Prick both sides lightly with a fork.

Repeat the same process with the remaining dough balls.

Once you have prepared enough for one batch, fry them together on low to medium-low heat until crisp and golden.

Roll 5 to 6 dough balls into thin circles.

Lightly grease each rolled circle with oil.

Sprinkle a little dry maida over each one.

Fold each circle in half.

Again, lightly grease each folded piece and sprinkle a little dry maida.

Fold them once more to create the layers.

Gently press each folded piece with your palm.

Prick all the prepared pieces lightly with a fork on both sides.

Fry the prepared batch on low to medium-low heat until crisp and golden.

While one batch is frying, prepare the next batch in the same way.

Heat enough groundnut oil for deep frying.

Once the oil is moderately hot, reduce the flame to low to medium-low.

Carefully slide the prepared pieces into the oil without overcrowding the pan.

Fry on low to medium-low heat, turning occasionally, until they are evenly golden brown and crisp from both sides.

Remove using a slotted spoon and drain on a wire rack or paper towel.

Allow to cool completely before storing.