Sea salt to taste, Caster sugar, Cumin seeds, Nigella seeds (optional), Carom seeds (optional), Flour – 170 g Salt – 5 g,Water – 120 ml (change as per need), Fat – 115 g, at room temperature
Mix the flour and salt together in a large bowl. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. Shape into a flat ball, and allow resting for at least 8 minutes.
Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 15 minutes. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick.
Place ¼ of crumbled fat (chilled) in the center and fold the two ends over it so that it is completely encased in dough.
Roll out the dough again, taking care not to let the fat break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ”turn”. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds i.e. 2nd turn. By this time the fat is starting to warm up.Wrap in plastic and refrigerate for at least 10 minutes.
Repeat this rolling, folding and turning one more time with fat and then without fat.Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries into a large rectangle/ square shape. Preheat oven to 200*C Open out the dough sheet onto a flat surface.
Sprinkle over sea salt and sugar according to taste. Sprinkle over the cumin seeds, nigella seeds and carom seeds. Roll over the pastry with a rolling pin so all seeds are pressed into the dough. Cut out with a knife or using a cookie cutter. Place all the cut outs onto a lined baking tray. Bake for 10-12 minutes or until the puffs are even golden and crispy.