Ghughra

Combine atta flour, 50g semolina, salt, and 60g ghee in a large bowl. Rub the ghee into the flour mixture until it resembles breadcrumbs.

Gradually add water and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

For the filling, heat 15g ghee in a pan over medium heat. Add 50g semolina and roast until it turns light golden and fragrant. Remove and set aside.