Steam flour (tied in a cloth) in a steamer (like an idle cooker) for 15 mins.
Once done, break the steamed flour into lumps.
Add salt, ketchup, til, ajwain and 1 tsp of hot oil. Add water to prepare into a tight dough and keep under a damp cloth for about 15 mins. Make thin chapattis out of the dough, cut out diamonds shapes and fry in medium hot oil until light golden in colour.
Let it cool and preserve them in an airtight container.
Serve with tea as an evening snack.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.