To make the dough: In a mixing bowl, combine the whole wheat flour, chickpea flour, semolina, and ghee for shortening. Mix well. Add water as needed and knead into a dough similar to what you would use for puris. Cover and let it rest for 10 minutes.

After 10 minutes, divide the dough into portions and shape them into small logs or balls. Preheat a baati cooker for 5 minutes, then place the shaped dough pieces inside, leaving some space between them. Cover and bake for 5 to 7 minutes, then flip and bake for another 5 minutes.

Break the baked pieces into chunks and grind them in a mixer or food processor until they are neither too fine nor too coarse. In a large pan, add 1 teaspoon ghee and lightly roast the ground mixture.

Your churma ladoos are ready without frying the muthia!