In a mixture jar, add semolina (sooji) and grind it into fine powder.
In a mixing bowl, add grinded powder, salt, cumin powder, hing, and melted ghee. Mix well.
Then add slightly hot water gradually and knead the semi-soft dough.
Cover and rest the dough for 15 minutes.
Meanwhile in a bowl, add black salt, red chilli powder, and cumin powder. Mix well. Spicy masala is ready.
Also in another bowl, add mint powder and jaljeera powder. Mix well. Tangy mint masala is ready.
After 15 minutes, the dough is properly set. Then take a medium size ball and flatten it out between your palm.
Then roll roti into medium size and medium thick roti. Do not roll thin roti.
And using a cutter or knife cut it into medium size strips. You can also cut it into different shaped triangles.
Heat the oil in a pan on medium-low heat for deep frying. Add strips or nasta into hot oil and fry it on medium flame till become golden brown and crispy on both sides.
Remove them to a bowl and sprinkle spicy masala on it. mix well.
Also, fry another batch of sticks in the same way and sprinkle mint masala on it. mix well.
Cool down 2 flavor masala sticks completely, then store them in an airtight container.