1 cup fine semolina (suji)
¼ cup refined flour (maida)
Salt to taste
Oil for deep-frying
1. Knead together semolina, flour and salt with sufficient water into a soft dough. Set aside for 15 minutes.
2. Divide the dough into mini portions and shape into thin discs.
3. Heat sufficient oil in a kadai. Deep-fry discs till golden brown and puffed up. Dain on absorbent paper.
4. Use as required.