Dry roast sesame seeds and keep aside. Dry roast peppercorns and grind them coarsely. Clean, wash and finely chop coriander leaves. Mix wheat flour and refined flour and sieve with salt.
Add ghee and rub between palms to get a crumbly texture. Add chopped coriander, crushed peppercorns and sesame seeds and knead to stiff dough using very little water if required.
Divide the dough into twenty-four equal portions and shape into small balls. Roll out each ball into a small poori and fold it in half, fold again to form a small triangle.
Put a piece of clove in center. Heat sufficient oil in a kadai and deep fry till golden brown and crisp. Drain onto an absorbent paper and store in airtight jars.