In a mortal-pestle, add black pepper, jeera, and ajwain. Crush into a coarse mixture.

Now in a mixing bowl, add maida, rava, salt, crushed masala 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 stiff and hard.

Cover the dough and rest for at least 15 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 medium thick and small size disc. And using the knife, prick the surface on both sides. Roll all puri into the same way.

Heat the oil in a pan on medium-low heat for deep frying. Add puri into hot oil and 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.

In a pan, add ghee and chopped methi leaves. sauté it for 2 minutes. keep it aside.

Now in a mortal pestle, add black pepper, jeera, and ajwain. Crush into a coarse mixture.

Now in a mixing bowl, add maida, rava, salt, crushed masala, ghee, sauté methi leaves, turmeric powder, red chilli powder, and powder sugar.

Now rub the masala 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 stiff and hard.

Cover the dough and rest for at least 15 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 medium thick and small size disc. And using the knife, prick the surface on both sides. Roll all puri into the same way.

Heat the oil in a pan on medium-low heat for deep frying. Add puri into hot oil and 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.