Boil potatoes, peel, grate and keep aside.
Chop onion and grate ginger. Now heat ghee in a karahi and put cumin seeds and when cumin seeds splutter put ginger and onion. Add asafoetida. Cook till onion gets translucent.
Now add 2 bowls of water and let it boil. Add 1 bowl of semolina and keep stirring till water is absorbed.
When oil starts leaving the sides add salt, black pepper, red chilli powder, grated boiled potatoes and lemon juice.
Knead the dough thoroughly and then spread it on a greased thali with the help of spetula evenly. Allow it to cool and set in fridge for 15 minutes.
Remove it from the fridge and cut square pieces.
Now heat oil in a non stick griddle and shallow fry cut pieces of snack on low medium flame. Flip the side and fry from other side also till golden brown.
