In a large bowl mix atta, maida, ghee, salt, crushed peppercorns, chopped green chillies, two tablespoons of til, chopped coriander leaves and red chilli powder.
Add just enough water to knead into a soft dough. Keep covered with damp cloth for atleast half an hour.
Dry roast remaining til on very low heat stirring continuously till they are crisp. Divide the dough balls into twenty equal portions.
Divide the til into twenty equal portions. Roll each dough ball into three-inch diameter discs. Sprinkle the roasted til. Fold into half then into quarter.
To hold the folds prick with cloves. Roll out the remaining dough balls similarly. Heat sufficient oil in a kadai and deep fry the puris till crisp and golden brown on both the sides. Drain onto an absorbent paper and serve hot.