Mix flour, semolina, ajwain, salt and a 1/4 cup of oil with enough water to make a smooth firm dough.
Divide the dough into fist-sized balls and set aside for at least 30 minutes. Heat enough oil in a deep wok or pan for deep frying.
For each ball of dough, roll it out into a circle of about 0.5 cm thickness. Cut the rolled out dough into strips vertically, and then again horizontally at a slight angle, making bite-sized diamond-shaped pieces.
Fry the pieces in hot oil till they turn golden brown. Remove on a paper towel to drain excess oil, allow to cool, and enjoy!
Notes
These cookies can be stored in an air-tight container for about 2-3 weeks. That is if you can resist them that long!