English: soak the Bengal gram pulse for about 2 to 3 hours and then make a paste of the soaked pulse a powder. Grind it well so that it becomes absolutely powdery.Add salt, turmeric powder, red chili powder, turmeric powder, black pepper, cumin seeds; refined wheat flour, sugar, asafoetida, cinnamon powder, cardamom powder to the dough.Heat ½ teaspoons of oil in an wok. Add the dough and toss for 2 to 3 minutes or till the dough become quite dry. Spread the tossed dough over a plate with almost an inch depth. Cut it into small diamond shapes. The dhoka is now ready to fry.