Combine 250 g atta flour, 100 g fenugreek leaves, 10 g chili, 2 g chili powder, 5 g salt, 3 g cumin powder, 15 g ginger-garlic paste, 1 g asafoetida, and 2 g turmeric powder in a bowl.
2
Gradually add 120 g water to the dry ingredients, mixing until a soft dough forms.
3
Knead the dough for 5-7 minutes until smooth and elastic.
