Take a muslin cloth/handkerchief and spread it on a bowl. Pour greek yogurt onto the cloth. Bring edges of cloth together and squeeze it lightly to drain the excess whey.

Transfer the yogurt to a deep bowl. Add sugar, cinnamon powder and whisk well until sugar is dissolved and yogurt becomes smooth and creamy.

Add chopped apples and mix well again.

Transfer it into a serving bowl. Sprinkle chopped cashews and apples. Chill for an hour before serving.

Combine wheat flour, oil and salt. Add water little at a time and mix. Knead slowly to form a semi stiff dough.

Heat oil on a high heat.

Divide the dough in equal parts. On a floured surface roll the dough in a thin circle with a rolling pin.

With a cutter, cut out circles in the dough. Remove the extra dough and add it to the unused dough.

Fry the puris in batches until golden brown on both the sides.

Drain on absorbent paper.

Repeat with the remaining dough.

Serve the hot puris with the cold shrikhand.