In a mixing bowl, add 1.5 cups of wheat flour and 1.5 cups of gram flour and sieve the flour.
Then add salt to taste, ½ tsp turmeric powder, 1 tbsp red chili powder, ½ tsp black pepper powder, 1 tsp chaat masala, ½ tsp hing, 1 tsp ajwain, 1 tsp cumin seeds, 1 tbsp white sesame seeds, 1 tbsp kasuri methi, and ¼ cup oil. Mix well until the mixture is slightly crumbly and binds when pressed between your hands.
Next, gradually add slightly hot water and knead into a tight and stiff dough.
Place the dough on a kitchen platform or chopping board and smooth it out with a rolling pin or pestle for 3 minutes until it becomes pliable and its color lightens slightly. Alternatively, you can knead it with your hands.
cut the dough into equal part, take one part and Stretch the dough and shape it into a log, then cut it into equal parts.
Take a small portion of dough, coat it with dry flour, and roll it thinner than a chapati.
Let the rolled papdi dry for 10–15 minutes.
In a mixing bowl, add 1 tbsp red chilli powder and 1 tbspblack salt. Mix well, special masala is ready keep it aside.
Heat oil for frying, add the papdi, and fry until they turn slightly golden brown. This takes about 1 minute.
Remove the papdi onto a wire rack and sprinkle special masala on it. fry the remaining papdi in the same way.
Serve and store the masala papdi in an airtight container. They stay fresh for up to 1 month.
