1. Combine the sieved wheat flour, white flour, powdered spices, and salt in a large mixing bowl. Add the ghee and, using your fingertips, rub the ghee into the flour mixture until it reaches the consistency of dry oatmeal.

2. Pour in just under ½ cup of water and mix vigorously, adding enough water to prepare a slightly stiff but pliable dough. Knead with the knuckles or palms, using a little melted ghee, for about 10 minutes, or until the dough is smooth and elastic. Gather the dough into a ball, spread a film of ghee over the surface, place it in a bowl, and drape the surface with a damp cloth. Then allow the dough to rest for ½ to several hours at room temperature.

3. Roll, shape, and fry the puris as directed in the basic Puri recipe on this page. Offer to Krsna hot.

4. In a wok or saucepan, heat the ghee over a medium flame. Meanwhile, smear a few drops of ghee on a rolling pin and a rolling surface. Shape the dough into 14 smooth patties and roll each into a thin, round, even disk about 3½ inches in diameter.

5. When the ghee is hot (around 360 degrees), lower the heat to a medium flame. Carefully slip a puri into the hot ghee. The pun will sink at first, then rise to the surface and sputter. If it fails to rise, your ghee is not hot enough. Using the back of a slotted spoon, gently press the puri into the ghee until it inflates like a balloon, about 30 seconds. Fry the other side for a few seconds until it is as crisp and golden as the first side. Remove the purr and place it in a colander to drain. Cook the remaining puris the same way.
Offer to Krsna hot.