When I started making it I realized that this needed maida (refined flour) and had to be deep fried. Now I got paranoid with the combination of maida and deep frying which are both not very good for health, so I substituted maida with atta (whole wheat flour). Also I used less oil for frying. Thought it might be different, but it was very much like what I ate as a kid.
Atta (Whole wheat flour): 125 gms
Ghee (clarified butter): 1 tbsp
Kalo jeere(kalaunji/nigella seeds): 2 tbsp
Water: as required
Oil: for frying
1) Mix the ghee, atta and salt together.
2) Add the kalo jerre and water, and knead into a dough just like we do while making roti.