Thukda

Ingredients
Rava ½ cup
Salt to taste
Chilli powder ½ tsp
Asafoetida
Water
Oil

Get Cooking!
1. Mix in the rava, chilli powder, salt and asafoetida. Sprinkle some water to just wet the sooji mixutre.
2. Set aside for a while (say 15 minutes)
3. If the mix is too dry, sprinkle more water while kneading to make a dough like that for puris.
4. Put this into a mixer and using the whip button; grind the dough to make it a little smooth.
5. Take a ball of the dough and roll out into a thin chapati. Roll a pizza cutter(or a serrated rolling cutter) and make small diamond/square pieces
6. Heat some oil in a kadai on a low heat.
7. When the oil is hot enough (a small ball of the dough should rise up when thrown into the oil), put in the cut pieces of the roti.
8. Deep fry the thukda till the bubbles subside; tossing them around to cook them till they are cooked and crispy.
9. Take them out and place on tissue to absorb the excess oil. Then store in an airtight container.

Tips
You could do this with maida where in, it is not necessary to run the batter in the mixer. Just replace rava with maida and make the dough like you would for puris.