Take a bowl and add wheat flour and suji / semolina in it.

Now add cumin seeds, crushed black pepper, carom seeds and salt.

Add desi ghee and rub the mixture with fingers to make it like breadcrumbs like.

Slowly add water and knead the stiff dough.

Take a ball out of dough and roll it like chapati.

Prick the flattened chapati with the fork so that puris shouldn't puff up while frying.

With the help of round cutter or some glass or katori, mark the cuts in the rolled chapati.

Take out the extra dough from the sides. Make more puris with the entire dough.

Transfer a batch of puris in hot oil.

Once you put the puris in hot oil, they will sink to the bottom. Don't disturb them. They will themselves start floating over the oil after couple of seconds.

Flip over the sides of puris and fry them till they turn light golden brown.

Take them out and place on a plate carrying paper nepkin so that it absorbs extra oil.

Your farsi poori is ready. Once they turn completely cool, transfer them to air tight container.