Sieve the whole wheat flour, all purpose flour, baking soda and salt together.

Add carom seeds, cumin seeds, red chilly powder and oil in the flour mixture.

to begin with, scrub the flour mixture with oil with your fingertips until a breadcrumbs like consistency is reached.

Once over, knead a dough with water which must be firm and cover it with a muslin cloth and set aside for 10 – 15 minutes.

In the meantime, switch on the oven at 180°C.

Take a lemon size ball out of the dough and roll it with the help of rolling pin on a flour dusted shelf.

Cut the dough with the help of a round cutter or katori & you have a perfect round small sized Roti with you.

Brush a small amount of oil on one side of the rolled dough and fold it from the center and it will look like a half moon.

Poke the half moon with the folk. This is to be done so that our ducks will not puff up while baking.

Again turn the side and now its a time to do the art work with the help of a knife.

Place the dough in a way so that the flat side of it is on upwards direction and the half round side of it is towards the downside.

Leaving a space of about ½ inches from the flat upward side and 1 inch from left round side, mark a deep cut towards the right end of the folded dough.

Mark the 2 small cuts on the right side of the dough little downwards.

Very slightly flatten the round side of the dough with the help of a knife. This is needed just to give a standing posture to your ducks once they are Baked.

Now hold the slit of the dough which was marked cut in the beginning and turn it upwards in the shape is a semi circle. This is the neck of your duck.

Slightly pinch the slit from its opening end and give it the shape of a beak.

Make the eye of a duck with the toothpick.

Likewise prepare all the ducks.