First mix all flours, salt, jaggery and grated onion.
Then heat 2 tbsp of oil and add to the above content.
Add methi flour, garam masala and knead a dough with warm water. Dough should not be too loose, but a bit more loose than normal chapatti dough.
Keep the dough in a warm place for 2 hours.
Heat oil to fry in a frying pan.
Take the dough to the size of a ping pong ball and spread it over the plastic sheet.
If sticky, apply some oil on the sheet before spreading.
Deep fry on a medium flame.
Remove when cooked and reddish brown.
Serve hot with mutton curry.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.