Ingredients:

• 1 cup – Bajra flour
• 1/4 cup – whole urad flour(with skin)
• 1/4 cup – Wheat flour
• Salt – to taste
• Oil – to fry

Method:

1. Mix all flours and add salt. Knead well, with little water, at a time.
2. When soft and pliable, roll into thick chapattis, approximately 4.5 cm, in diameter.
3. Deep fry in hot oil, or shallow fry each side.
4. Make them crisp and light golden in colour.
5. Serve hot with bhareet baingan and sev chi bhaji.
6. Tastes good cold too, with fresh curd and mirchi thesa.

Recipe courtesy of Saroj Kering