For the masala
1Sift all purpose flour, salt and baking powder thrice. Keep it aside.
2In a non stick pan, heat oil. Add chopped onion.Fry on low heat until brown.
3Add green chilli paste, curry leaves paste and garlic paste. Fry on low flame for a minute or two.
4Now add salt, and thick coconut milk.
5Keep stirring on low flame until the masala is dry.
6Add raw mango powder.Turn off the heat. Let the masala cool well.
7Add the masala to the sifted flour mixture. Add semolina flour. Chiroti raw can be used.
8Add water. Increase the quantity of water if the dough is too stiff.
9Cling wrap the dough.
10Refrigerate it for 30-40 minutes.
11Take the dough out.Removd the cling wrap.
12Line a rectangular tin with parchment sheet.
13Using a rolling pin, roll it thin.
14Cut it into desired shapes.
15Prick it with a fork.
16Carefully transfer it to the baking tin.
17Refrigerate it for another 30 minutes.
18Meanwhile pre heat the oven at 140 degrees C on fan mode.
19Bake for 20-22 minutes .
20Transfer it to a wire rack.
21Let it cool.