Ingredients:

• 1 cup – whole-wheat flour
• 1/4 cup – soya flour
• 1/4 tsp – carom seeds (ajwai) (optional)
• 1 tsp – dried herbs of choice
• salt to taste
• water for kneading

Method:

1. Sieve together both flours.
2. Add salt, sprinkle carom seeds, crushed herbs.
3. Add water a little at a time, kneading to a soft pliable dough.
4. Cover it with a moist cloth.
5. Keep it aside for 30 minutes.
6. Take ping pong ball-sized dough, shape into flat round.
7. Roll to a 2 mm thick round, using dry flour to dust.
8. Roast each side on a hot griddle till both the sides become crisp and golden.
9. Serve hot with any gravy vegetable or dal.
10. Shelf life: Best when fresh.

Recipe courtesy of Saroj Kering