In a large mixing bowl, combine the coarse flour with 2‑3 tablespoons of melted ghee. Stir with a wooden spoon until the flour is evenly coated and looks slightly crumbly.

Gradually add warm water, a tablespoon at a time, kneading with your hand until a firm, non‑sticky dough forms. The dough should be tight enough to hold its shape when rolled.

Cover the dough with a damp cloth and let it rest for 10 minutes; this relaxes the gluten and makes shaping easier.

Divide the rested dough into 8 equal portions (about the size of a golf ball). Pinch each portion into a smooth ball, then flatten gently with your palm to form a thick disc (≈1.5 cm thick).

Heat ¼ cup ghee in a deep, heavy‑bottomed pan over medium‑low flame. Test the temperature by dropping a tiny piece of dough; it should sizzle slowly and rise to the surface without burning.

Carefully slide 2‑3 discs into the hot ghee. Fry them slowly, turning occasionally, until they turn golden‑brown and crisp on both sides, about 4‑5 minutes per batch. Use a slotted spoon to lift them...

Place the fried discs on a paper‑towel-lined tray to drain excess oil. Allow them to cool completely; this prevents steam from making the crumbs soggy.

Once completely cooled, break the fried discs into smaller chunks and transfer them to a sturdy blender or food processor. Pulse until you obtain a coarse powder; avoid over‑blending to keep a slight...