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1: Soak the moong dal for a minimum of 2 hours.

2: Blend into a fine paste with some water.

3: Combine the dry ingredients in a bowl, crush and add the ajwain.

4: Add the hot oil and mix well into the dry ingredient blend.

5: Add the moong dal paste and knead a semi-soft dough. Add 1 tbsp of oil and incorporate into the dough.

6: Cover and rest the dough for 20 mins.

7: In another bowl, combine maida and oil to make a paste.

8: For the preparation, divide the dough into 2 larger portions.

9: Roll out one portion thinly and apply the maida paste, dust with some dry maida and fold like a book.

10: Apply more of the paste and dust with flour and fold again into the book in the other direction.

11: Roll out this square into a thin and larger rectangle.

12: Apply the paste and dust with dry flour. Roll over 2 times to form the final structure and cut into pieces of desired thickness.

13: Fry in pre-heated medium hot oil until crispy and golden brown.

14: Drain and cool completely, for ideal texture.

15: Store airtight for up to 10 days.