Wheat flour (atta): 2 cup
Suji (Semolina): 2 tbsp
Potatoes: 2 medium size
Ajwain (carom seeds): ¼ tsp
Jeera (Cumin seeds): ¼ tsp
Turmeric powder: ½ tsp
Red chili powder: ¼ tsp
Coriander powder: 1 tsp
Chopped coriander and mint leaves: 2 tbsp
Water (to knead the dough)
Peel and grate potatoes in a bowl and keep it aside.
In a mortar pestle make coarse powder of cumin seeds and carom seeds and keep it aside.
In other mixing bowl take atta, sooji, grated potato, cumin and carom powder, turmeric powder, red chili powder, dhania powder, coriander and mint leaves, salt and 2 tsp of oil.
Mix them nicely and now knead hard but smooth dough.
Now cover the dough and let it rest for 20 minutes.
After 20 minutes grease hands with little oil and knead the dough once again.
Divide the dough in small parts and roll them to ball shape.
Now heat the oil at medium high flame. In the mean while take dough ball and dip it in dry flour.
Roll the dough balls in 4” diameter thick circles.
Deep fry them in hot oil.
Serve them hot with your choice of chutney, pickle or ketchup.