These flaky, layered puris are Rajasthani festival food. Fun fact: "Nagori" refers to the delicate, almost translucent layers achieved through skilled rolling. The dough includes ajwain for digestion. Modern versions might use multigrain flour. Traditionally served with aloo sabzi or kadhi. The ghee frying creates irresistible aroma. Perfect for Diwali or Holi feasts. The puris puff up like balloons when fried correctly. The dish represents Marwari culinary precision - simple ingredients transformed through technique. Best eaten hot before they lose crispness. A labor of love worth every bite.