Mix Ghee with flour with fingers. You will get a crumb like texture. Add water little by little and make a dough.
Cover the dough and let it rest for 15 minutes.
Add grated coconut to a pan and start cooking at low to medium flame. Add jaggery powder to it.Keep stirring.
Once the jaggery melts completely, add cardamom powder to it.Cook for another 2 minutes. Let it cool at room temperature.
Divide the dough into four equal parts. Divide each dough into seven equal parts and start rolling pooris.
The thickness of each poori should be 1/3 to 1/4 inch. Follow the video and start filling layers with coconut filling.Twist and fold at the to seal completely . I have used flour and water paste to seal one poori above the other. Check the video.
Heat oil and start frying one Saptapuri at one time. Keep the flame low to medium. Slow frying is the key to get the perfect crispy texture . It will take 6-8 minutes to fry each saptapuri.
Cool it completely at room temperature. Slice or break into tow parts and serve.
Add 2 tbsp of Maida to 4 tbsp of water to make a thick paste. Use this to seal the pooris.