Put the oil and using the fingertips crumble the flour to resemble breadcrumbs.
Adding water little by little and knead it to a soft dough.
Cover and let it rest for 5 minutes.
Keep the oil on low flame for deep frying.
Divide the dough into 3 equal size balls.
Roll out a ball just like chapati but a bit thicker.
Prick all over with a fork.
Using a sharp knife divide it first into a half, then quarters and so on to get 16 triangles.
Gently slide a few pieces into the hot oil.
Fry on low to medium flame.
Flip to cook both sides equally.
Remove with a slotted spoon and let the excess oil drain off.
Fry all the remaining pieces in batches to light golden brown.
Do not crowd the oil.
Let all the pieces cool down completely before storing in an airtight container.
Adjust and add a variety of seasonings to get myriad flavors.