Separate methi leaves from the stems and soak them in a bowl of salt water for about 10-15 minutes.
Wash thoroughly and put all the leaves on a kitchen towel and pat them dry.
Heat 1.5 teaspoon oil in a pan. Add chopped methi leaves.
Sauté on a medium flame till all the moisture absorbs and leaves shrink completely. Keep stirring so that leaves gets evenly coated with oil. Once done, remove from flame.
For the dough
Take maida and wheat flour in a wide bowl.
Add dhaniya powder, jeera powder, garam masala, red chilli powder, haldi powder, hing, salt and 2 tablespoon ghee.
Also add ajwain and saueed methi leaves.
Now gradually add water and knead into a stiff dough. In the end, add ½ teaspoon oil and knead. Keep aside for 15-20 minutes.
Preparing puris
Divide the dough into 3 equal parts and roll out the first ball into a big sized round of medium thickness. Prick with the help of fork or knife. Cut small puris using round cookie cutter or small steel bowl. Repeat the process for making the remaining puris.
You can also divide the dough into equal small balls and roll out each ball into small puris. Keep aside for frying.
Heat oil in a pan.
Once the oil is hot, fry the puris in small batches on low to medium flame till they turn golden brown.
Drain and transfer to a plate lined with absorbent paper.
Once the puris are completely cooled, store them in an airtight container.