In a pan, add 2 cups of wheat flour, 4 tbsp of gram flour (besan), 2 tbsp of ghee, and 2 tbsp of oil. Mix well and roast the flour mixture for 3-4 minutes on a low flame until it becomes slightly crumbly, without changing its color.

Transfer the mixture to a mixing bowl and let it cool down.

In a mortar and pestle, add 1 tsp of cumin seeds, 1 tsp of ajwain, and ½ tsp of black pepper. Crush it coarsely.

Add this spice mixture to the flour, along with salt. Mix well.

Gradually add water and knead it into a semi-stiff, smooth dough. Cover and set aside for 15 minutes.

In another bowl, mix 1 tbsp of rice flour with 2 tbsp of melted ghee. It should have a free-flowing consistency. Set it aside.

Now, divide the dough into equal-sized balls. I made 9 equal-sized balls.

Roll each ball into a thin roti, as thin as possible, with a rolling pin. Place it on a plate and set it aside.

Repeat the process for the remaining dough balls and set them aside.

Place one of the rolled rotis on a clean surface and apply the rice flour and ghee paste over it.

Place the second rolled roti on top and apply the paste again.

Place the third rolled roti over it and apply the paste once more, creating a stack of three rotis with paste in between.

Roll all the layers tightly together from one end to the other, forming a log. Roll and stretch the log slightly (refer to the video if available).

Cut the log into 1-inch pieces.

Take one of the cut pieces and gently flatten it with your palm.

Roll it out again to make a medium-sized puri, but not too thin. Repeat with the remaining pieces to prepare the rest of the puris.

Heat oil on medium flame.

Fry each puri until it is lightly golden on both sides.

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