Combine dry ingredients, add ghee and mix well. The texture should look crumbly and moist to make a firm shape. Make stiff dough using a little water at a time. Lastly, take a little ghee in your palm and Knead the dough for a min or two. Cover and Rest it for 30 min. Make 4 roundels.

Roll each roundels about 1mm thickness. Thickness matters - the puris will be hard if thinner and they will not get cooked well if thicker. Cut them using a good size bowl with sharp edges. I do not recommend to roll individual puris because that way there is a possibility of them getting thinner. Prick each puri with a fork.

Let the puris cool down completely before transferring them to an airtight container. Enjoy with tea, achar, chutney etc. These puris can also be used as a base for some sort of chat topping. Can work well for open samosa chat.