Whole wheat flour (atta)
Carom seeds (ajwain)
Preheat oven to 220C. Mix flour, baking powder and salt. Sift and keep aside. Rub two-thirds cup of ghee into the flour mixture till it resembles breadcrumbs. Add ajwain and make a dough using three-fourths cup of water.
Divide the dough into eight portions and shape them into small balls. Bake them at 220°C for about ten minutes. Lower heat to 200°C and continue to bake for further thirty to thirty-five minutes.
Take out, press lightly and soak in a bowl of melted desi ghee for at least one hour. Remove from bowl before serving and serve with dal and ghee.