In a large mixing bowl, add 2 cups wheat flour, 2 cups rava, 2 tsp jeera, 1 tsp azwain, 1 tsp pepper, 2 tsp chilly powder, 1 tsp salt, ¼ tsp turmeric, pinch of hing, 1 tsp sugar, and washed and chopped methi leaves.
Add 5-6 tbsp hot oil or ghee and mix with a spoon first.
Now crumble and mix everything with hand.
Knead a tight dough well-adding water as required. Make a smooth dough.
Cover and keep aside for 1 hour to set the gluten.
Pinch a large ball of dough and oil it and then roll it very thin as the dough shrinks eventually and becomes little thick.
Take a cookie cutter or a glass with sharp edge, then cut the rolled dough in shapes.
Prick the pooris with a fork to prevent puffing up.
Fry the poori in medium hot oil. Alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
Fry on medium low flame on both sides till they turn crispy and golden in color.
Drain off the methi puri over kitchen paper towel to absorb excess oil.
Store then in an airtight container for a month.
Serve methi puri with evening tea/chai or as an after school snack to kids.