Recipe can be made several hours ahead; keep in airtight container.  Uncooked pastry can be frozen for 2 months.  This recipe is not suitable to microwave. 

2 cups plain flour

½ teaspoon chilli powder

½ teaspoon ground cumin

1 teaspoon cumin seeds

½ teaspoon dried thyme leaves

¼ teaspoon ground ginger

1 teaspoon grated lime rind

1 teaspoon garam masala

60 g ghee, melted

½ cup water, approximately

Oil for deep-frying

1 teaspoon garam masala, extra

Combine sifted flour, chilli powder, ground cumin, cumin seeds, thyme, ginger, rind and garam masala in medium bowl; mix well.  Make well in centre, stir in ghee and enough water to mix to firm dough (or process all ingredients until mixture clings together).  Turn dough onto lightly floured surface, knead lightly  until smooth.  Cover, refrigerate dough for 30 minutes. 

Divide dough into 4 portions, roll each portion out into 4 portions, roll each portion out on lightly floured surface to 20cm x 25cm rectangle, cut pastry into 1 cm x 10 cm strips.  Twist strips into novelty shapes, if desired.  Deep-fry strips in hot oil until golden brow and crisp.  Toss in extra garam masala before serving.