Mix the rice flour, cornflour and ghee and make a paste. Leave it on the side.

To make the dough mix the flour, coarse pepper powder, cumin seeds and salt.

Add oil and rub it into the flour.

Add water and make a dough that is not soft and not too hard. Knead the dough for a few minutes.

Cover the dough with a damp tea towel or a cotton cloth and let it rest for 30 minutes.

Divide the dough into 4 parts. Roll each part into a ball and flatten it between the palms.

Using a little bit of flour (not too much), roll each dough part into thin circles of about 8 inches in diameter.

Place one rolled dough or roti on the worktop or rolling board.

Smear the paste over it, including the edges using a pastry brush.

Place the second rolled dough or roti on it.

Smear the paste over it.

Place the third rolled dough or roti on top of it.

Smear the paste over it.

Place the last roti or rolled dough over it.

Smear it with the paste.

Roll tightly the stacked circles or rotis like a Swiss roll.

Cut into 10 equal parts.

Take one part of the 10 pieces and place on the rolling board with the cut part facing up. Press it down gently.

Roll into a 3 inch diameter flatbread. Repeat  with the remaining pieces and keep them on the side till the oil becomes hot.

Heat the oil for frying in a wok or karai over medium heat.

Drop a tiny piece of dough in the oil. If it sizzles and comes up immediately then the oil is ready.

Drop the 3-4 rolled puris   at a time into the hot oil over low to medium heat and fry till it becomes crispy, the layers open up and it turns light pink in colour.

Take it out of the oil using a slotted spoon and keep in a colander for the extra oil to drain out.

When it becomes cool, layer the air tight container with a kitchen towel and store the farsi puris in it till required.