- Flour 2 cups
- Salt 1/4 tsp.
- Water for kneading dough
- 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.