Take both the flours in a bowl.

Add all dry spices mentioned in the ingredients list.

Warm the ghee/clarified butter and oil and add into the flour.

Mix it and rub the flour between your palms properly till it resembles to bread crumbs.

Knead a tight dough using water slowly and gradually. We don't want a loose consistency dough.

Cover it and keep it aside for 20 – 25 minutes to rest. After resting time, knead the dough one more time to smooth it out.

After that divide the masala puri dough into equal parts by making  tiny balls. Flatten it by applying pressure between your palm.

Now dust the work top and roll the puris into approx 3 cm diameter and 2 mm width.

Or you can roll one big round chapati, and then cut the puris with small katori/cookie cutter.

The rolled puris should be of medium thickness (neither too thin nor too thick).

Poke them using knife.

Heat the oil in a deep kadai. Lower down the flame to medium, and slide puris one by one in the hot oil.

You can fry 7 to 8 pieces of puri at a time or less or more depending on the size of your kadai.

Wait till the puris float up and then gently turn them upside down. Lower the flame and fry until they achieve a light golden colour.

In between just keep flipping it throughout so that they are evenly cooked.

Remove the farsi puris onto a kitchen paper towel. Similarly, fry all the puris and once it's cooled, they can be stored in a airtight container.

Enjoy these crispy masala puris with hot tea or coffee in the evening or any time of the day.

These taste best with mango pickle, masala curd or even with Imli ki khatti meethi chutney.