Preparation info
  • Makes


    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

This is a puffed-up deep-fried bread which hails from the Punjab, in the north of India. It is the typical accompaniment to chole.

The dough needs at least 3 hours to rest, but is perhaps better with 10–12 hours. The warmer the room is, the sooner the dough will be ready.


  • 250 g maida or strong white bread flour
  • 80 g atta (wholewheat chapati flour)


  1. Mix the flours, semolina, salt, sugar and baking powder together in a bowl and make a well in the centre.
  2. In a jug, mix together the yoghurt, milk, 20 ml oil and 90 ml