Ingredients : Atta – 1 glass , Besan – 1 tblsp , oil – 2tblsp, salt,Sugar-1tsp
Masalas – cumin seeds - 1 tsp,Fennel seeds – 1 tsp , Chillipd- 1tsp, Dhania pd - 1tsp, Gram Masala - 1/2 tsp ,Haldi- 1 tsp, Hing – 1 tsp, Kasoori Methi - 2tsp, oil for frying
Method : Dry Grind cumin seeds, fennel seeds, chilli pd, Dhania pd, Garam masala , salt, sugar, hing and mix with the atta /besan mix – to this add oil , kasoori methi and bind to form a soft dough. Keep aside for ½ hour. Then make small balls and roll thin chappati. Heat the tawa and put one chappati over it. Let small puff come on the chappati. Then smear oil on one side and turn around and smear oil on the other side of the chappati. Then now use the Kakra maker wood (something similar to potato smasher in wood ) and press and keep moving the sides fast as you rotate the chappati on the tawa and fry the both sides the same way till yellow colour. Keep the fire in low and do these khakras. Keep them in air tight containers . Can be stored for 15 days
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