Take maida, salt, sugar, soda, and kalonji seeds in a bowl and mix well.
Now add oil (3-4 tablespoon) in the dry mixture and rub the flour with your fingers.
Slowly add water to make a stiff but smooth dough. Just like maida poori dough.
Cover the dough with a damp cloth and allow it to rest for 30 minutes.
Now make equal size of balls and roll a round disc like roti.
Leaving one cm from each edge, make parallel slits in one cm gap in that round chapati.
Next hold both the ends and give a twist to those cuts and lock both the edges by pressing with fingers
Repeat the above steps for the remaining dough balls.
Next heat oil in a wok and fry the elo jhelos till golden. Fry them in medium heat to avoid burning.
Allow them to cool down and later store them in an air-tight container if you want to enjoy savory version of elo jhelo. If you want to enjoy sweeter version of elo jhelo, then follow the below steps of making sugar syrup.