Whole wheat flour (atta)
Refined flour (maida)
Red chilli powder
1 1/2 teaspoons
Preheat oven to 160°C. Place the whole wheat flour and refined flour in a bowl. Add crushed garlic, salt, red chilli powder, chaat masala, cumin powder, tomato puree and ghee and mix.
Knead into a medium soft dough. Cover the dough with a damp cloth and rest it for fifteen minutes.
Roll out into a round disc taking care not to roll it too thin. Cut into small triangles. Separate the pieces and arrange them on a silicon baking sheet kept on a baking tray.
Place the tray in the preheated oven and bake for ten to fifteen minutes.
Check to see if they are crisp. If not done, bake for five minutes more. Bring the tray out and set aside to cool down to room temperature.
Store in an airtight container.