Ingredients
3 cups besan ata
1½ cup wheat flour
½ tsp. salt
¼ tsp cumin seeds (Zeera)
¼ tsp. chili (Lal Mirch) powder
2 tbs. oil
1 pinch asafetida (Heeng)
2 cups ghee Instructions
Mix besan and wheat flour. Add salt and mix. Add a small water and mix. The
consistency when be soft and putty-like. It aides if you kneed it through a wet
hand.
Keep the dough in the fridge for 5 minutes.
Divide such a dough to 4 portions. Roll every pay to a ball and flatten it to a
chapati order (round).
Spread a small bit oil or ghee on it. Make a cut in it on the heart to the edge.
Pick up the cut periphery and implement rolling it so the you end up among a
cone.
With the palm of your hand flatten it additonally twisting it so this it yet
once again forms a ball kind thing. Flatten it once more in chapati
circumstances and fry it on medium to low heat provided 3 tbs. oil or a good
deal more depending on the size of the frying pan. Turn it within after the rock
bottom is golden brown.
When both sides are golden black it’s done.
Serve in on garlic chutney, achar or raita.
