In a mixing bowl, add 2 cups wheat flour, ½ cup fine rava, 3 tbsp besan, and salt to taste. Mix well.
Heat 4 tbsp oil in a tadka pan and pour the hot oil into the flour mixture. Mix well until the flour becomes crumbly and binds when pressed between the fingers.
In the same pan, add 1 tbsp ghee and 1 cup chopped methi leaves. Sauté until the methi becomes slightly soft. Add 1 cup water, 1 tsp cumin seeds, 1 tsp red chilli flakes, 1 tbsp white sesame seeds, and ½ tsp ajwain. Mix well.
Once the water starts boiling, switch off the flame and transfer the mixture to a bowl. Let it cool slightly.
While the mixture is still warm, add it to the flour mixture and knead into a tight dough suitable for crackers.
Add a little oil and smooth the dough. Cover and rest for 10 minutes.
Divide the dough into medium-sized balls. Dust lightly with dry flour and roll each ball into a thin roti.
Cut the rolled roti into medium-sized rectangular pieces using a cutter (refer to the video). Prepare all crackers in the same way.
In a bowl, add 1 tsp powdered sugar, ¼ tsp citric acid, 1 tsp black salt, and ½ tsp black pepper powder. Mix well. The special masala is ready.
Heat oil in a pan. Add the crackers and fry on medium-low flame until they turn crispy.
Remove the fried crackers from the oil and immediately sprinkle the special masala over them.
Once all the crackers cool completely, store them in an airtight container.
