Mix sooji, all-purpose flour, yogurt, and hot ghee. Using 1 to 2 tablespoons of warm water knead the flour to make firm dough. Let the dough sit for 45 minutes. Then beat it with a pestle for 5 mins to make the dough get softer and easier to roll.
Make 15 balls out of the dough and roll them into 2-inch circles. Cut small holes into the rolled puri's using a knife, this prevents the puri from fluffing up and gives the puri's crispy and flaky texture.
Add sugar and water in a medium sauce pan. Cook on medium heat until the syrup comes to a gentle boil. Add lemon juice, and saffron and simmer for 5 minutes on low heat. The syrup should look translucent when ready.
Heat ghee in a small frying pan at medium-low heat. Fry 3 to 4 puri's at a time until they are lightly golden on both sides. Take them out of the oil and dip them in the sugar syrup. Keep the fried puri in the syrup until the next batch of puris are being fried. Then take the puris out of the syrup using a pair of tongs. Repeat this process of frying and soaking in the syrup for the rest of the puris. These Puri's can be stored at room temperature for up to 3 days.
This recipe makes about 15 puris
Traditionally puris are fried in ghee but you can also fry in neutral oil