Wipe the rice with a damp cloth and dry roast on medium heat until slightly golden.

Wipe chana dal and roast similarly until golden.

Roast thick poha until crispy.

For the dals, roast tur dal and moong dal separately on medium heat until aromatic.

Finally, roast coriander seeds, adding cumin seeds towards the end, and continue roasting.

Allow all roasted ingredients to cool. Grind them together to form a fine flour (bhajani).

In a saucepan, bring water to a boil. Add red chili powder, turmeric, hing, white sesame seeds, coriander powder, ajwain, and salt.

Add oil, then mix in the kadboli bhajani flour. Stir well and turn off the heat.

Let the mixture rest for 5-10 minutes before kneading it into a smooth dough. Add water if needed to achieve the right consistency.

Divide the dough into small balls and roll each ball into a thin strip.

Fold each strip to form a ring shape (Kadboli) and secure the ends.

Heat oil on low to medium heat. Fry the prepared kadboli until golden brown and crisp.

Remove from oil and drain on paper towels.