In a mixing bowl, add 2 cups maida, ½ cup rava, ½ cup wheat flour, 1 tsp coarsely crushed black pepper, 1 tbsp coarsely crushed cumin seeds, and salt to taste. Mix well.
In a pan, heat 8 tbsp ghee until hot. Add the hot ghee to the flour mixture and mix well until the mixture binds together when pressed with your hand.
Gradually add ¾ cup water and knead into a tight dough. Cover and let the dough rest for 15 minutes.
Take a medium-sized portion of the dough and roll it into a thin roti. Prick the roti with a fork, then cut it into a round shape using a bowl or cutter.
In a separate bowl, mix 1 tbsp rice flour with 2 tbsp melted ghee. The mixture should have a thin, free-flowing consistency.
Take one round of roti, apply the flour-ghee paste evenly, and fold it. Apply a little more paste, fold again, and shape it into a triangle. Roll it gently and prepare all the puris in the same way. (refer video)
Heat oil over medium flame. Add the puris to the hot oil and fry them on low flame until golden and crisp on both sides.
Allow the puris to cool completely, then store them in an airtight container. They stay fresh for up to 1 month.
