In a pan, add 1 cup water, salt to taste, 1 tbsp ghee, and ½ tsp green chilli paste. Mix well.

When the water starts to boil, gradually add 1 cup rice flour and mix well using a rolling pin.

The water will be absorbed into the flour. Switch off the gas and cover the pan for 1–2 minutes.

Transfer the mixture to a mixing bowl. Add ½ tsp cumin seeds, 1 tsp red chilli flakes, 1 tsp white sesame seeds, 1 tsp black sesame seeds, and ½ tsp red chilli powder.

When the mixture is slightly hot, grease your hands with oil and knead it into a semi-soft dough.

Do not rest the dough. Take a small portion of dough and shape it into a round ball.

Press the dough ball with your palm to make a thin chip. Prick the chip with a fork.

Alternatively, you can use a greased plastic sheet or zip-top bag. Place small dough balls onto the greased surface. Flatten them using a bowl or cup and prick with a fork. Repeat this process for all the chips (refer to video).

Carefully place the chips into hot oil, keeping the flame on medium heat. Do not fry the papdi on low heat.

Fry the chips on both sides over medium heat until they turn golden and crisp.

Remove the fried chips and place them on a wire rack to drain excess oil.

Finally, store the rice chips in an airtight container. They will stay fresh for up to 1–2 months.