• 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


  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

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