Now, add the blended beetroot and cream pulp to the flour mixture, along with lukewarm ghee, and mix well. Knead into a dough (add water if needed). Cover and rest for 15 minutes. Grease your hands with oil, knead the dough, and divide it into equal portions.

Place one portion on a surface, dust with ragi flour, and roll it out. Use a cutter or knife to gently cut out your desired shape (I've cut them into long triangular shapes).

Now, heat oil in a kadhai and fry the cut shapes in batches until crispy. Remove them on a paper-lined plate and repeat the process for all the shapes. Once fried, sprinkle chat masala and toss well. I served the prepared crackers with a mix of chili sauce and ketchup.