Mix chavli flour and salt. Add crushed ajwain and mix. Add one-tablespoon oil and just enough water and knead into a stiff dough. Rest it for about ten minutes.
Pound the dough well, adding a little oil in between, till it is smooth.
Divide the dough into eight equal portions. Roll out each portion as thin as possible. Heat sufficient oil in a kadai. Cut one-inch wide strips of the rolled out dough and deep fry till crisp.
Drain onto an absorbent paper. Mix red chilli powder and chaat masala powder and sprinkle over the fried strips when still hot.
Cool and store in an airtight tin. They will keep fresh for at least fifteen days.