Wash and Soak the dal in water for 5-6 hours. Drain and grind the dal roughly.
In a bowl, take the flour along with ground dal, salt, red chili powder, carom seeds and oil together
Mix well and slowly add water as required to knead into stiff dough
Cover and keep aside for 10-15 minutes.
Heat the enough oil in a Kadai
Pinch out equal balls of the dough and dust well before rolling the balls into 6 inch thin discs.
When the oil is hot, gently slide in and cook on both sides.
Cook till to puffed and slightly brown from the both sides and crisp.
Drain and remove from the oil onto kitchen towel.
Serve hot with any aloo gravy dish.