In a mixing bowl, add maida, ajwain, salt, and ghee.

Now rub the ghee and flour mixture together using fingertips till the mixture becomes crumbly breadcrumbs-like.

Add little water at a time and start kneading the dough. The dough should be semi-soft.

Cover the dough and rest for at least 10 minutes.

After resting time, knead it once again to smooth out and divide the dough into equal parts.

Make a smooth ball and flatten it out between your palm.

Then roll puri into a thin and small size disc. Also, roll big-size thin roti and cut small-size puri with a round lid.

Roll all puri in the same way and make a bunch of roll puri.

Now using the knife, prick a bunch of puri from both sides.

Heat the oil in a pan on medium-low heat for deep frying.

Place a rolled puri bunch of ladle and dip a ladle into the hot oil. Within 2 minutes bunch of rolled puri separate. (refer to video)

Now fry puri till it becomes golden brown and crispy from both sides.

Remove them to the wire rack and fry all puris in the same way.

Repeat the frying process till all the puris are fried.

Cool down fried puri completely, then store them in an airtight container.