Boil water in a kadhai and add 1tsp ghee.
Add jaggery and mix.
When jaggery melts completely add saunf, bayleaves, cardamom powder, black pepper powder, ginger, salt. Mix well.
Take wheatflour in a bowl. Add sooji. MixAdd this dry mixture to the kadhai.
Mix well till it gets thick and forms a dough like texture.
Add grated coconut.
Switch off and cover with a lid.
Rest for 10mins.
Take out and knead well with greased palm.
Discard the bayleaves.
Knead for 10-15mins till it becomes very smooth. It's very important step.
Divide the dough into two equal parts.
Take one part and roll a big roti.
Cut in roundals with the help of a cookie cutter or glass.
Or you can shape with your palms. Take care not to make it very thick or thin.
Deep fry in medium heat ghee /oil till brown from all sides. Flip in between.
Take out, cool a bit and serve.
You can store in air tight container for later use.
