1. Mix all flours, add salt.
2. Knead well, with a little water at a time.
3. When soft and pliable, roll into thick chappatis.
4. Make them approx. 4” in diameter.
5. Deep fry in hot oil, or shallow fry each side.
6. Make them crisp and light golden in colour.
7. Serve hot with bhareet baingan and sev chi bhaji.
8. Tastes good cold too, with fresh curds and mirchi thesa.

Making Time : 30 minutes
Makes : 5-6 bhakris
Shelf Life : 2 days.