Mix flour and semolina and salt and fenugreek leaves.
Add ghee and mix it well.
Add water and knead into a firm dough.
Leave the dough to rest, covered for 1/2 hour.
Make marble sized round of the dough.
Flatten each round on to the back of a fork, pressing lightly.
Roll the top so that you get a curled up shape with ridges showing on top.
Leave this for half an hour.
Heat the oil till a drop of dough comes up at once.
Add as many pieces as come in comfortably without touching each other.
Lower the heat to medium and fry till brown on all sides.
Remove the kulkuls with a strainer, drain on kitchen towel.
Serve at once and when cool, store in an airtight container.
