Mix maida along with pinch of salt and little water and make into a tough dough. Keep aside for about twenty minutes and make small balls

Roll the balls as thin as possible

Apply ghee generously and sprinkle maida. We need six such discs

Cut into one inch peices

Flatten with back of your palm and deep fry in hot oil on medium flame

Sprinkle with sugar powder on the flaky puris when it is still hot. Serve after it comes to room temperature.