Add all ingredients (except oil for deep fry) in a mixing bowl. Knead tight dough using required water. Rest it for 15 minutes.

Make small balls. Apply oil on working surface. Roll it like thin puri. Prick it with fork. Keep rest for 30 minutes.

Heat oil in a Kadhai on medium flame. Now Deep fry on medium flame until slightly golden brown.

Let it cool on room temperature. Now store it in air tight jar. You can store it 15-20 days. Serve with tea.