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–

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