To prepare the dough: In a mixing bowl, add maida, gram flour (besan), 1 pinch salt, 2 tsp oil and mix well. To ensure it's mixed well, take small portion and using hand try to make ca shape and if it's able to hold a shape then it's perfectly mixed. Now add water to knead a tight dough. Add 1 tsp oil and keep aside for 15 minutes.

To prepare masala: in a grinder, add dessicated coconut, poppy seeds, sesame seeds, fennel seeds, coriander, cumin, turmeric powder, red chilli powder, sugar, 1 tsp salt and coarsely ground to make powder. Keep aside.

Now take the dough and knead a little. Divide into two balls. Take one ball and using roll pin roll it to a medium thick square, round or rectangle shape.. Now apply 1 tsp tamering chutney evenly (skip the extreme edges). Add 1-2 tsp masala and spread evenly. Apply water at the edges. From one edge tightly roll it to make a log. Now cut into equal sized slices. Take each slice and using pump lightly press. Repeat the same procedure for the remaining dough.

Deep fry the pieces until brown and chrispy and take it on a paper tissue to remove excess oil. Keep in a airtight container for future consumption.