Sieve the wheat and all purpose flour and keep them ready.

Take the flours and semolina in a wide mixing bowl. Add salt, carom seeds, red chilly powder and give a quick mix. Then adding water in parts knead pliable, stiff dough.

Cover the dough with a damp cloth and let it rest for about half an hour. After the resting time, knead the dough well and divide it in to two equal parts.

Take one portion, roll between your palms like a ball. Then using rolling pin, roll the dough little thicker like a thick flatbread. Then using sharp knife cut 2" long and 0.5" wide crackers. Prick each of them using fork.

Separate the crackers carefully. Heat oil in a heavy bottom wok and when it gets heated up, drop few crackers in to it. Deep fry them till they turn slightly brown. Then remove from oil and drain over kitchen tissue.

Crispy wheat crackers are ready to serve as Diwali snack.

Adding semolina gives nice crunch to the crackers. So do not skip it.

Roll the dough little thick for the perfect look and taste of cracker.

Pricking is very important. If you skip pricking, the cracker puffs up and becomes soggy.

The crackers stay crisp for more than a week.