In a large bowl mix together semolina, atta, ghee, yogurt and salt and knead well to form a stiff dough. Cover with a damp cloth and rest the dough for ten to fifteen minutes.
Meanwhile make the filling. Mix together grated cheese, green chillies, coriander leaves, salt and black pepper powder and mix well. Divide the dough into 16 equal portions and roll them into balls.
Stuff the cheese mixture into each ball and roll out into a thin puri. Pierce the puris with a fork. Heat sufficient oil in a kadai and deep fry the puris till golden brown in colour.
Drain on absorbent paper and serve hot.