In a mixing bowl, add both flours, rava, carom seeds, butter, salt, roasted methi, baking powder, baking soda and cumin seeds.
Mix all ingredients using your palm till it gets crumble texture.
Add little water at a time and prepare like a crumbly dough without kneading. Keep it aside covered for 10 minutes.
Now bring dough together and knead it gently.
Divide the dough into small lemon size dough balls.
Roll it one by one into 2 mm thick round poori.
Fork it using fork all over. Keep them aside.
Baked Papdi
Preheat the oven at 250 degree F. in baking mode. Line the baking tray with parchment paper. Place the rolled papdi on it. Grease some oil /butter on top.
Place the tray in preheated oven on lower rack.
Let it bake until it gets golden color from all sides. It will take around 25 to 30 minutes.
Once it done, remove from oven and let it cool. Baked methi papdies are ready.
Fried Papdi
Heat 2 cups of oil in a deep kadhai/pan at high heat. Once oil is hot, bring the temperature at low to medium heat. Drop the 4-5 papdi into hot oil.
Fry the papdi till golden color from all sides.
Remove it from oil and keep it on tissue paper to absorb excess oil from papdi.
Let it cool down.
Enjoy this delicious khasta methi papdi as a tea time snacks.
This papdi can be store in a air tight container for 2 weeks.