In a pan, add 1 tbsp cumin seeds, 1 tsp black pepper, and 1 tbsp white sesame seeds. Roast on a low flame. Cool down slightly and grind into a coarse powder. Keep it aside.

Now, in a mixer jar, add ½ cup soaked moong dal and ¼ cup water. Grind it into a smooth and fine paste.

Add the ground dal paste into a mixing bowl, then add the coarsely crushed masala, 1 tbsp kasuri methi, 1 tsp red chili flakes, and salt. Mix well.

Add 1 cup wheat flour, 1 cup maida, and 2 tbsp hot oil. Mix well.

Now, add water gradually and knead into a semi-stiff and smooth dough.

In another bowl, mix 2 tbsp ghee and 1 tbsp rice flour. It should have a free-flowing consistency. Keep it aside.

Now, divide the dough into equal-sized balls. I got 6 equal-sized balls.

Roll the dough as thin as possible with a rolling pin. Keep it aside on a plate.

Similarly, roll 2 other dough balls and keep them aside.

Now, place one of the rolled doughs on a clean surface and apply the rice flour and ghee paste over it.

Place another rolled dough over it. Again, apply the paste.

Repeat the same process until the 3rd rolled dough is placed.

Apply the paste over the last rolled dough.

Roll all the layers together tightly from one end to another to 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 palm.

Roll it again to make a medium-sized puri. No need to roll it too thin. Prepare the rest of the puris the same way.

Heat oil on medium flame.

Fry the puris until they are lightly golden on both sides.

Once cooled, store them in an airtight container. They stay good for 15 days.