Mix all the ingredients together except the oil and knead into a stiff dough.

Divide the dough equally into 20-25 portions. Roll each portion out into a flat disc of 2 inch diameter. Pierce each with a fork.

Heat the oil in a wok (kadhai); fry the discs, a few at a time, on low heat till brown. Remove with a slotted spoon and drain the excess oil on paper towels. Repeat till all the discs are fried.

These can be stored for a week in airtight containers and eaten with any pickle of your choice.