In a mixing bowl, add 2 cups of bajra flour and 2 cups of wheat flour. Mix well.

In a pan, heat 4 tablespoons of oil. Add 3 tablespoons of white sesame seeds and sauté them.

Add 1 tablespoon of red chili paste and sauté it.

Add 1 cup of methi leaves and sauté on high flame for 1 minute.

Turn off the heat and add the methi leaves to the flour mixture.

Add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of ajwain, a pinch of hing, salt to taste, 1 tablespoon of coarsely crushed cumin seeds, 1 teaspoon of coarsely crushed black pepper, and 1 tablespoon of sugar. Mix well. The dough should be crumbly and bind when pressed.

Gradually add 1 cup of buttermilk and knead into a tight and smooth dough for puris.

Divide the dough into small-sized balls.

Grease a plastic sheet or zip bag with oil.

Place a small dough ball on the sheet and flatten it using a bowl or cup. Repeat for all the puris.

Heat oil in a pan on medium flame. Drop the puris into the hot oil and fry on both sides until golden and crisp.

Drain the puris on a wire rack to remove excess oil.

Store the puris in an airtight container. Enjoy methi puris for up to 1 month.