In a Kadai heat enough oil to deep-fry the rotis.
Tear the rotis in smaller but equal pieces and deep fry them until golden in colour. Keep an eye because the process does not take long. Smaller the pieces faster they’ll turn golden.
Alternatively you can fry the whole roti and break them to smaller pieces once they crisp-up on cooling.
Drain the deep fried rotis on a paper-towel.then
In the same oil fry the peanuts to golden brown and drain them on paper-towel.
Allow the mixture to cool down
Once it has cooled down add the salt, sugar, red-chilli powder and black-salt, all to your taste.
Mix well and transfer the mixture to an air-thighs container.
Enjoy with tea or otherwise
