Place suji in a large bowl, pour water, and let it soak for approximately 2-3 hours.

Once soaked, transfer the suji mixture to a pot and bring it to a boil on medium heat, stirring continuously to prevent lumps.

Add salt, cumin seeds, black pepper powder, and roasted cumin powder to the mixture. Continue stirring and cooking until the suji mixture slightly thickens. The consistency should be enough to coat the back of a ladle without being overly thick or liquid. Turn off the heat.

Prepare a clean, flat surface lined with a baking sheet or a clean plastic sheet.

Take a little of the suji mix and spread it thinly on the prepared surface. Repeat the process until you've made thin, round shapes, making sure they are all the same thickness and not too thick or too thin.

Place the spread suji papads in the sun to dry, ensuring they get direct sunlight. Let them dry for 7-8 hours or until they achieve a firm, dry texture. Following this time, carefully flip the suji papad to expose the other side to the sun and continue drying until both sides are thoroughly dry and crispy.

Once thoroughly dried, store the suji papads in an airtight container.

Heat oil in a wok until hot, keeping the flame on high. Add the papad to the hot oil and press it gently with a slotted ladle while frying to puff it up.

Enjoy the suji papad as a crunchy snack whenever needed.