| • | Combine besan, reddish chilli powder, table salt and oil. Mix well.
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| • | Make dough and knead it the right way for about 5 minutes.
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| • | Add fenugreek leaves and again knead for 3 minutes.
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| • | On high heat, heat up oil in a frying pan.
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| • | Smear your palm with little oil.
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| • | Roll aside a longish strip (one inch thick) from the dough.
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| • | Divide the roll into pieces of one inch each.
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| • | Flatten these pieces into a circle shape.
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| • | Dust them lightly with maida.
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| • | Fry on low burn until golden yellowish in color.
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| • | Remove utilising a sieve and drain the oil.
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