In a mixer jar, add 2 cups of rava and grind it into a fine powder.

Transfer the ground rava into a mixing bowl, add 2 tablespoons of hot oil, and mix well with your hands so the oil is properly incorporated into the flour and the mixture binds together.

In a pan, add ¾ cup of water, 1 teaspoon cumin seeds, 1 teaspoon red chili flakes, 1 tablespoon white sesame seeds, ½ teaspoon ajwain, a pinch of hing, and salt to taste. Mix well, and when the mixture starts to boil, switch off the heat. Allow it to cool slightly, then add 1 tablespoon kasuri methi and mix well.

Add the prepared water mixture to the flour mixture and knead into a smooth, tight dough. Cover and let it rest for 10–15 minutes.

After resting, knead the dough again until smooth, then divide it into equal parts. Take one portion, shape it into a log, and cut it into small dough balls.

Take one dough ball, flatten it with your palm into an oval shape, and roll it out into a thin oval papdi. Prick the rolled papdi with a fork (refer to video).

Meanwhile, in a bowl, mix 1 teaspoon Kashmiri red chili powder, 1 teaspoon chaat masala, and ½ teaspoon black salt. Set aside this special masala.

Heat oil in a pan on medium-low heat for deep frying. Add the papdi to the hot oil and fry on medium flame until golden brown and crispy on both sides. Remove onto a wire rack and immediately sprinkle the special masala on top.

Fry all the sooji masala papdi in the same way. Let them cool completely, then store in an airtight container. They stay good for up to 1 month.