
Ingredients–
- 250 gm all purpose flour
- 1/4 tsp nigella seeds
- 1/4 tsp carom seeds (ajwain)
- 3 tbsp ghee
- 1 tsp salt
- Oil for frying
- Water for kneading the dough
Method–
- In a large mixing bowl, take the all purpose flour, carom seeds, nigella seeds and salt and mix well
- Add 2 tbsp ghee and mix well till it becomes crumbly
- Add water in small batches and make a stiff dough
- Cover the dough and let it rest for 30 minutes
- In a small bowl, make a paste of 1 tbsp flour and 1 tbsp ghee. Make sure there are no lumps
- Before rolling, knead the dough for 1 minute
- Divide the dough into 2 parts
- Take one part and make a ball of the dough
- Sprinkle some dry flour on the surface before rolling
- Roll the dough as thin as possible
- Spread a thin layer of the paste on the sheet
- Start rolling the edges and make a coil like roll
- Press a little and roll with hands so that all the layers stick properly
- Now, cut in 1cm pieces
- Take 1 piece, press a little and flatten it
- Sprinkle a little flour and roll it round like a roti
- Apply a thin layer of the paste on the round
- Fold it into half and fold it again. This becomes a triangular shape
- Press it lightly and prick it with a fork lightly so that it doesn’t puff up during frying
- Make all the balls in the same way
- Pour oil to deep fry in a heavy bottomed Kadhai
- Once the oil is hot, reduce the flame to low medium
- Fry in batches. And fry evenly on both sides
- Remove with a perforated spoon onto an absorbent paper




