Mix together plain flour and 1/4 cup rice flour.
Add salt, seeds, 2 tbsp. oil, asafoetida, turmeric, mix well.
Add enough water to make a not too soft pliable dough.
Take a pingpong ball sized lump, shape into ball, roll.
While rolling use dry flour for dusting.
Roll into a large chappati. Apply ghee on top with back of spoon.
Sprinkle some rice flour all over.
Starting from one end, roll into a tight swiss roll.
Cut into 3/4" to 1" thick slices.
Take one, roll over it lightly once or twice only.
The pudi shoud just flatten enough to stay together.
Do not roll to make thin again.
Place on a clean cloth, to dry a bi.
Keep aside. Repeat till all dough is over.
Heat oil in a heavy frying pan.
Let in few pudis at a time in hot oil.
Fry on med. To low flame till very lightly golden.
Flip sides and repeat above.
Drain and keep aside to cool.
Cool completely before storing.
