In a pan, add 1 tsp black pepper and 1 tsp cumin seeds (jeera). Roast them on low flame until they turn slightly golden brown.

Transfer the roasted spices into a mortar and pestle, and grind them into a coarse powder. Set it aside.

In a mixing bowl, add 2 cups maida, ¼ cup rava, the coarsely ground masala, ½ tsp turmeric powder, and salt. Mix well.

Gradually add ghee and mix it well into the flour. The flour should become slightly crumbly and bind together with the ghee. Approximately 2-3 tbsp of ghee will remain; keep it aside.

Apply ghee on the dough, cover it, and let it rest for 20-25 minutes.

On a kitchen platform or chopping board, place the dough and spread it with a rolling pin or pestle. Apply some ghee and fold the dough in half (refer to the video).

Repeat this process three times: spread the dough with a pestle, apply ghee, and fold the dough.

Now, shape the dough into a log and cut it into equal parts.

Take one part of the log, lightly dust it with starch, and cut it into 1-inch pieces.

Take one of the cut pieces and gently flatten it with your palm.

Roll it again to make a medium-thick puri. There's no need to roll it too thin. Repeat this process for the rest of the puris.

Heat oil for frying and add the puris. Fry them on low-medium flame until they turn slightly golden brown, which should take about 5-7 minutes.

Remove the puris from the oil and let them cool down completely on a wire rack.

Serve the surti khaja puri with aamras or store them in an airtight container for a longer shelf life.