Prepare the Dough: In a large bowl, mix the all-purpose flour, carom seeds, and salt. Add the 4 tablespoons of oil and mix it thoroughly with your hands until the flour resembles breadcrumbs.
Knead and Rest: Gradually add a little water and knead into a firm, tight dough. Once kneaded, apply a little oil on the dough and let it rest for 10 minutes.
Roll the First Layer: Take a small ball of dough and roll it out into a very thin, circular sheet, similar to a chapati.
Create Layers: Apply a layer of oil or melted ghee evenly over the rolled dough sheet. Sprinkle a light dusting of flour over the oil. Fold the sheet into a square, then roll it out again into a thin sheet. Repeat this process two more times to create multiple flaky layers.
Cut the Shankarpalya: Once you have rolled the final sheet, cut it into thin, diamond-shaped pieces. Ensure the pieces are not too thick.
Fry to Perfection: Heat the oil in a pan on a medium flame. Once the oil is hot, gently add the shankarpalya pieces. Do not overcrowd the pan. Fry on a medium flame, stirring occasionally, until they turn a beautiful light golden brown colour.
Cool and Store: Once fried, take them out and place them on a paper towel to absorb any excess oil. Once they have cooled completely, store them in an airtight container.