For the masala
1Heat a heavy bottom frying pan. Add 1 tbsp of oil. Add ginger paste, garlic paste, red chilli flakes and cumin powder. Fry well for 3-4 minutes on low flame. Now add the chopped coriander leaves and curry leaves. Add salt . Turn off the heat. Keep it aside.
For the dough
1In a bowl, mix semolina and all purpose flour well.
2Add the masala. Add water. Gently knead for a minute. Add 1/4 cup of oil. Add more water if the dough is too stiff.
3Divide the dough into two parts. Cling wrap the dough and refrigerate for 30 minutes.
4Line a rectangular tin with parchment sheet.
5Now roll out the dough using a rolling pin. Cut into circle or square pieces. Transfer it to the prepared baking tin.
6Refrigerate it again for 10-15 minutes.
7Meanwhile pre heat the oven at 140 degrees with the fan mode on.
8Place the baking tin into the oven and let it bake for 18-20 minutes.
9Transfer it to a wire rack to cool.