In a bowl, mix all-purpose flour, ground pepper, cumin seeds, ajwain, and salt.
Add ghee to the mixture and rub it in until it resembles breadcrumbs.
Gradually add water and knead to form a firm dough. Let it rest for 15-20 minutes.
knead the dough again little bit. Divide the dough into 3-4 balls. Roll each ball into a thin, round sheet.
For layering, mix melted ghee with rice flour to make a slurry. Apply the slurry to each sheet and stack them on top of each other.
Apply slurry on top sheet too, then roll it again with roller pin to even the stacked sheets.
Fold the stacked layers over and roll them into a long cylinder/pipe roll it with your hands. Apply a little water on the edge to seal the roll tightly, ensuring the layers don't open while rolling or frying. Cut the cylinder into small pieces, use sharp knife or thread to cut the pieces. Gently flatten each piece with a rolling pin to form puris.
Heat oil on medium flame and deep fry all the sides, turning upside and down the puris while frying, fry until they are golden brown and crisp.
Drain on paper towels and let them cool before storing.
