In a mixing bowl, add 2 cups of maida, ¼ cup rava, and salt. Mix well.
In a pan, heat 4 tbsp ghee until hot. Pour the hot ghee into the flour mixture and mix thoroughly.
Using a mortar and pestle, coarsely crush 1 tsp cumin seeds, 1 tsp black pepper, and ½ tsp ajwain. Set it aside.
In the same pan, heat ¾ cup water. Once it begins to boil, add 1 tbsp white sesame seeds, 1 tsp red chilli flakes, and a pinch of hing. Mix well, then switch off the gas. Add 1 tbsp kasuri methi and the crushed spice mixture. Mix everything well.
Transfer the spiced water into a bowl and allow it to cool slightly.
Gradually add the water mixture 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 9 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, and roll it out into a medium-sized square puri—not too thin. Repeat for the remaining pieces.
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.
