In a mixing bowl, add all purpose flour, carom seeds, ghee, baking powder, salt & rava. Mix it well. Add little by little cold water and make a semi tight dough. Cover it and keep it aside for 15 minutes.
Divide the dough in a equal size small round balls and cover it to avoid getting dry. Take one ball of dough on rolling bored and roll it by using the rolling pin and make medium thick circle. Cut into small circular pieces using cookie cutter, punch it using fork. Cover it and keep it aside.
Heat oil in a deep pan at medium to high heat. Once oil is hot, reduce the temperature at low to medium heat. Drop the papdi into hot oil. Fry it from both sides till golden brown at low to medium heat. Remove the fried papdi on paper towel so that excess oil gets absorbed.
Crunchy & crispy papdi are ready for the chaats. It can be stored in a airtight container up to 2-3 weeks.