• In a mixing bowl take maida/all-purpose flour and hot ghee. Mix well.
• Now divide the dough into two equal parts.

For salted layered puri.

• Take one part or approx. 2 cup of flour in a mixing bowl.
• Then add salt, cumin seeds, crushed black pepper, and sesame seeds.
• Now add water gradually and knead a semi-stiff and smooth dough.
• Cover and keep it aside for 15 minutes.
• In another bowl mix rice flour and ghee. It should have free-flowing consistency. Keep it aside.
• Now divide the dough into equal size balls. I got 3 equal size balls.
• Roll the dough as thin as possible with a rolling pin. Keep it aside on a plate.
• Same way roll all other dough balls and keep it aside.
• Place one of the rolled doughs on a clean surface and apply the rice flour and ghee paste over it.
• Place rolled dough over it. Again apply the paste.
• Repeat the same process till the last rolled dough is placed.
• Apply the paste over the last rolled dough.
• Roll all the layers together tightly from one end to another and form a log. Roll the log and stretch it.
• Cut the log into 1-inch pieces.
• Take one of the cut pieces and flatten it gently with the help of the palm.
• Roll it again and make medium size puri—no need to roll it too thin. The same way prepares the rest of the puri.
• Heat oil on medium flame.
• Fry the puri till it is lightly golden on both sides.
• Once cooled, store it in an airtight container.  Stays good for 15 days.

For sweet layered puri

• Take another part or approx. 2 cups of flour in a mixing bowl.
• Then add a pinch of salt and sesame seeds.
• Now add water gradually and knead a semi-stiff and smooth dough.
• Cover and keep it aside for 15 minutes.
• Meanwhile in a pan, add ½ cup sugar, ½ cup water, saffron strands, and cardamom powder. Mix well and cook till the sugar syrup become slightly sticky.
• Switch off the gas, and add some lemon juice drops into the sugar syrup. Mix well.
• Cool down the sugar syrup completely.
• In another bowl mix rice flour and ghee. It should have free-flowing consistency. Keep it aside.
• Now divide the dough into equal size balls. I got 3 equal size balls.
• Roll the dough as thin as possible with a rolling pin. Keep it aside on a plate.
• Same way roll all other dough balls and keep it aside.
• Place one of the rolled doughs on a clean surface and apply the rice flour and ghee paste over it.
• Place rolled dough over it. Again apply the paste.
• Repeat the same process till the last rolled dough is placed.
• Apply the paste over the last rolled dough.
• Roll all the layers together tightly from one end to another and form a log. Roll the log and stretch it.
• Cut the log into 1-inch pieces.
• Take one of the cut pieces and flatten it gently with the help of the palm.
• Roll it again and make medium size puri—no need to roll it too thin. The same way prepares the rest of the puri.
• Heat oil on medium flame and fry the puri till it is lightly golden on both sides.
• Now, the fried puri is slightly hot, add to the cooled sugar syrup and coat well.
• Make all sweet puri in same ways.
• Once it dries, store it in an airtight container.  Stays good for 15 days.