1. Flour 2 cups
  2. Salt 1/4 tsp.
  3. Water for kneading dough
  4. Oil for deep frying


  • Sieve flour.
  • Add salt.
  • Knead it adding water to make dough.
  • Keep aside to rest for half an hour.
  • Make small balls out of the dough.
  • Roll them in thin round shaped chappati with the rolling pin using oil so it doesn’t stick.
  • Heat oil in the wok.
  • Deep fry them.
  • Take out in a dish serve with cholay ki tarkari, aloo ki tarkari , achar and halwa.

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