In a mixing bowl, add 2 cups of maida.

In a pan, heat 4 tbsp ghee until hot. Then add ½ cup water into ghee and mix well. Mixture start to boil, add 2 tbsp rava and mix well.

Pour ghee, water and rava mixture into flour and mix well. Flour should be crumbly and bind between the hand.

Then add salt into flour mixture.

Using a mortar and pestle, coarsely crush 1 tsp cumin seeds, 1 tsp black pepper, and 1 tbsp white sesame seeds. Mix well and add into dough mixture.

Gradually add the 2-3 tbsp water to the flour and knead it into a semi-stiff, smooth dough. Cover and let it rest for 15 minutes.

In a separate bowl, mix 1 tbsp rice flour with 2 tbsp melted ghee. The mixture should have a free-flowing consistency. Set aside.

Divide the dough into equal-sized balls (I made 5 balls).

Roll each ball into a thin roti using a rolling pin. Spread a thin layer of the ghee-rice flour mixture over it, then roll it tightly into a log. Pinch or press the edge slightly so the layers don’t open while frying (refer to video).

Cut the log into 1-inch pieces.

Take one cut piece, gently flatten it with your palm into round shape, and roll it out into a medium-sized verki puri —not too thin. Repeat for the remaining pieces. (refer video)

For the second type puri take one cut piece, gently flatten it with your palmi, and roll it out into a medium-sized square puri—not too thin. Repeat for the remaining pieces. (refer video)

Heat oil over medium flame.

Fry each puri on low flame until golden on both sides.

Once cooled, store the puris in an airtight container. They will stay fresh for up to 15 days.