Directions

• Mix besan and wheat flour. Add salt, zeera, chili and heeng, and mix. Add 1 1/2 cup warm water by and by to kneed it into soft and putty with greasy hands using the oil.
• Keep the dough in the fridge for 5 minutes.
• Divide this dough into 8 portions. Roll each portion into a ball and flatten it into a chapati shape (round).
• Spread a little ghee on it. Make a cut in it from the center to the edge. Pick up the cut edge and start rolling it so that you end up with a cone.
• With the palm of your hand flatten it while twisting it so that it once again forms a ball type thing. Flatten it again in chapati shape and fry it on medium to low heat with three tbs. ghgee. Turn it over once the bottom is golden brown.
• When both sides are golden brown it’s done.
• Serve with garlic chutney, achar or raita.