Heat 1/2 cup water. Bring to a boil. Add in salt or sendha namak and jira. Also add in 100-125 gms of rajgiraha flour. Switch off gas

Mix well with a wooden spoon to form a lumpy dough-like mixture. Transfer onto a plate and cool down the mixture.

Now add in pepper powder and the remaining rajgiraha flour and knead to form a stiff dough. Smoothen the dough using 1/2 tsp oil.

Divide the dough into 2 parts. Make small portions for puri and roll out each as thin as possible

Deep fry in medium hot oil until crispy. Transfer on to an absorbent paper. Cool and store in an airtight container.

For khakhra,
Roll out very thin round sheets and keep ready.

Dry roast khakhras raw and keep aside.

Then using a wooden khakra maker, press and roast again until crispy using some oil.

Store in airtight container.