Grind the suji in a mixer until it becomes a fine powder.

Transfer the powdered suji to a large mixing bowl.

Add rice flour, salt, red chilli flakes, black pepper powder, kasuri methi, and oil to the bowl.

Mix thoroughly until the oil is well incorporated into the flour.

Gradually add hot water, as needed, to form a soft, smooth dough. Brush the dough with oil, cover it, and let it rest for 15-20 minutes.

Divide the dough into 4 parts and roll them into balls.

Brush some oil on a rolling board, place a ball of dough, and roll it into a round disc of approximately 9 inches, making it slightly thick.

Use a pizza cutter or a knife to draw lines 1 inch apart from each other, and cut them into your preferred shapes (squares, diamonds, or strips).

Heat oil for deep frying in a pan or kadai over medium heat. Test the oil’s readiness by dropping a small piece of the dough into it; if it sizzles and rises to the top, the oil is ready for frying.

Carefully slide a few suji bites at a time into the hot oil, stirring continuously ensuring even frying. Fry them until they turn a nice golden brown and become crunchy. Transfer the fried bites to a plate lined with a kitchen towel to blot excess oil.

Repeat the frying process for the remaining bites in small batches.

Allow the fried suji bites to cool down completely.

Sprinkle chaat masala on the bites, mix well, and store them in an airtight container.

Enjoy!