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  • kilogram of Gram Flour (Besan)
  • 1 tsp. Mustard Oil
  • 1 heaped tsp. of Salt
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
  • 1 cup of Water
  • 1 tsp. Dry Fenugreek Leaves (Kastoori Methi) (finely chopped)
  • kilogram of All-Purpose Flour (Maida)

  1. Mix together the gram flour, salt, red chilli powder and oil well. Knead the mixture to a dough for about five minutes. Add the fenugreek leaves and knead for another three minutes or 'till it is soft.
  2. Heat oil in a deep-frying pan on very high heat. Rub some oil on your palm. Roll out the dough into a long strip one inch thick. Cut the roll into inch size pieces. Flatten each piece out into a round shape.
  3. Lightly dust both sides of the small chapatis with maida. Fry very lightly on low flame to a golden yellow color. Take them out with a sieve type ladle and drain the oil completely.

Serving Suggestions: Serve with Bhel Puri or Chaats.
Degree of Difficulty: Easy
Recipe Category: Appetizer
Recipe Ethnic Group: Indian
Recipe Courtesy of Marium Hamid
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