Combine flour, ajwain and salt together in a bowl.
Using lukewarm water bind a stiff yet pliable dough. Knead the dough for 2 - 3 minutes. Allow the dough to rest for 5 minutes.
Meanwhile, make a paste of cornflour and refined oil. Set aside.
Divide the dough into 2 - 3 equal size balls.
Dust the kitchen counter with a teaspoon or so of flour. Roll out one ball of dough into a giant chapati. Make sure not to roll out dough very thin. It should have thickness similar to that of a chapati.
Evenly smear a spoonful of oil and cornflour paste over the chapati using your fingers.
Beginning from one side, role up dough to form a long cylinder like shape (as shown in image) and press gently at the edges to seal.
Cut the roll into 8 - 10 round slices (see image 1 & 2).
Place one slice on the counter like a wheel in a standing position. Press gently with your palm and roll out into a oblong shape (refer to image 3). Similarly, shape all the crackers. This step is crucial to get the flaky layers in the Nimki.
Heat oil in a deep-frying pan over medium flame.
Deep fry the crackers in small batches over medium heat. Flip once they turn light brown and crisp from one side. Try to deep-fry the crackers in low-medium heat for better color and even cooking. Transfer to a plate lined with paper towel.
Serve immediately or allow to cool and store in an airtight container at room temperature.