1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water
Sieve Aata, Besan along with salt and red chili powder and add enough water and knead into a stiff dough, cover with wet cloth.
Break off bits and make small potato sized balls. Roll to 5-5 mm thickness. Roast on tawa as for phulka.
Or after brown spots appear place direct on gas flame and puff, with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels difficult.
Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.