Khaari puri means “bread with salt,” but there’s much more going on here. These breads are wonderful for a Sunday brunch with a pot of freshly made plain yogurt and a glass of hot masala tea.
Place a small nonstick sauté pan over medium heat. Let it heat for 2 minutes, then add the cumin and coriander seeds, and dry-roast until light golden and fragrant. Set aside to cool, then transfer to a mortar and crush with a pestle (you can use a spice grinder here if your grinder can accomodate such a small quantity).