In a large mixing bowl add wheat flour, rava, jeera, ajwain, white sesame seeds, crushed kasuri methi, and salt. Mix well.
Make a well in center, add hot oil to it. mix well oil with flour.
crumble and mix until the flour turns moist and holds shape when pressed with the fist.
now add ¾ slightly hot cup water and knead the dough.
knead to a smooth and tight dough adding water as required.
Cover and rest the dough for 15-20 minutes.
knead the dough again making sure it's tight and smooth.
divide the dough into 3 parts and roll it slightly thin. Do not roll it thick.
now cut into diamond shapes with a sharp knife or using a pizza cutter.
Heat oil, keep the flame on high, and add shakarpara.
When they are slightly puffed up, keep the flame on medium-low and stir constantly till it becomes crispy and golden brown from both sides.
drain off the masala shakarpara in the bowl.
when they are slightly hot, sprinkle red chili powder, chaat masala, black salt, and powder sugar. mix well.
Fry all shakarpara in the same way and coat them with masala.
finally, enjoy masala shankarpara with tea or store in an airtight container for a month.