Take flour, cumin seeds, turmeric powder, salt, confectioner’s sugar, black pepper in a mixing bowl. Give it a mix. Then add slightly warm ghee and oil mix, it should be equal parts. Add about ¼ cup warm water and knead it into dough. If you need more water, use tbsp at a time. The dough should be stiff not too soft. Leave the dough for few minutes.

After few minutes, take something heavy like a pestle and pound the dough all over. This process relaxes the gluten and makes the dough soft and easier for rolling.

Make a paste, from rice flour and warm ghee mixture. The paste should be warm when you spread it. So, if it cools down, then warm it up again slightly.

Divide dough into three/four parts, roll out about 1 inch thick and spread the warm rice ghee paste. It should not be a thick paste, just enough that creates layers.

Roll the dough on opposite side from you, into a spiral. It should be a thin spiral. Check pics

Then, very softly cut equal pieces of dough into small rounds.

Place the layered side up and roll out thin puris. Be gentle while rolling. If you put too much pressure, the layers will get suppressed. When you fry them, the layers will not form.

Fry the puris on medium high heat until they have slight color to them. Turn them occasionally to fry on both sides. They should be cooked thoroughly from inside. They can stay raw from inside if the oil is too hot. So slow and medium heat is good.

Remove them on an absorbent paper. Once all of them are fried and cooled down, only then store them in a tight container lined with paper napkins.