Firstly, in a large plate, take 2 cups of wheat flour, ½ cup rava, ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp aamchur, 1 tsp cumin, 1 tsp fennel, ½ tsp ajwain, 2 tbsp kasuri methi, pinch hing and 1 tsp salt.

Mix well, making sure all the spices are well combined.

Now, pour 2 tbsp hot ghee and mix well.

Crumble and mix till the flour is moist.

Knead the dough well, adding warm water as required.

Knead the dough well to make it soft. The rava will absorb water and become compact.

Now divide the dough into two halves.

Roll the dough uniformly, keeping it thin.

Prick the papdi with a fork to prevent it from puffing up.

Using a cookie cutter or cup, cut small round puri.

Fry the papri in medium-hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 15-20 minutes.

Fry on low flame till the papdi floats. This takes approx 1-2 minutes.

Continue frying on low to medium heat until they become crispy and golden in colour.

Drain off the papri over kitchen paper to absorb excess oil.

Finally, serve the Masala Papdi Recipe with evening chai, or store it in an airtight container for a month to prepare papdi chaat.