11/2 cup makai ka atta (maize flour )
10 tbsp maida (plain flour)
1/2 tsp ajwain (carom seeds)
maida ( plain flour ) for rolling
1tsp dried oregano
plain flour (maida) for rolling
oil for deep-frying
salt to taste
4 tsp oil
In a deep bowl combine all the ingredients and mix well and knead into a soft dough using the water wich you need
Divide the dough into 3 equal portions.
Roll every portion into a 250 mm.diameter circle using a little plain flour for rolling and prick it evenly with a fork.
Cut into 16 equal triangles
Heat the oil in a deep non-stick kadhai and deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
Cool and store in an air-tight container.