In a small bowl add maida and a pinch of salt. Mix it well while adding water slowly until a soft dough is former.
Add sugar and cardamon in a blender to form a dine powder. Remember that grinding the cardamon fresh enhances the taste of the dish.
In another small bowl add unsalted butter and rice flour and mix it well with a spoon to form a creamy texture.
Once the dought has been set aside for 30 minutes, divide it into 2 equal sized golf balls. Take one of those balls and flaten it thin. Keep repeating this until all the dough balls are flattened.
Take one flattened dough and place it over a chopping board, add the rice flour butter mixture to the dough and spread it evenly.
Repeat this step until you have added the flour and butter mixture to all the flattened dough's. Once completed, roll the dough and cut it into 1 inch thick pieces.
Now take each swirl ball of dough and flatten it gently in a way the layers don’t disappear. Keep it aside.
In a frying pan, heat oil and add the rolled poori in oil.. Fry the puris over medium heat until the padhir peni turns crisps and light golden.
Now arrange all the fried padhir pen in a plate and garnish it with powdered sugar mixture and nuts and serve it.