Place the flour in a large bowl. Add salt, crushed cumin seeds, crushed peppercorns and two tablespoons oil. Mix well, add buttermilk slowly, and knead into a stiff dough.
Cover with a damp cloth and set aside for one to two hours. Divide the dough into marble sized portions and shape into balls. Roll out into small puris. Heat sufficient oil in a kadai.
Deep fry puris, a couple at a time, on medium heat till lightly browned from both the sides. Drain on absorbent paper. Serve hot.