Add the Whole Wheat flour, Gram flour, Cumin seeds, Turmeric Powder, Asafoetida, salt and oil in a large bowl.

Give it a quick mix so that the ingredients mix well together.

Now knead the dough by slowly adding water. Do not add too much water at a time. We want a stiff dough and not a soft dough.

Once kneaded let the dough rest for 30 minutes minimum. One can make it immediately too, but it is always a good idea to let the dough rest.

When the dough is ready, make small balls out of it around 1 inch in diameter. While making balls knead it between your hands, and form a ball by gently applying pressure. Then flatten the ball. (Make smaller size balls, if small puris are required.)

In a Kadai or deep bottom pan, add oil and let it start heating.

In the meantime, roll the puris in around 3-4 inch diameter. Do use oil while rolling the puris. This helps in rolling. One can use dry flour (Ata) too, but I always use oil, for the reasons mentioned up in my post.

The puris should be rolled evenly to puff up.

Check if the oil is hot, by inserting a tiny bit of flour in the oil. It should come up immediately.

Once the oil is hot, start frying the puris. Dip the puri in hot oil. Let it come up and then with the back of your spoon or spatula, slowly tap it. This helps in puffing the puris.

Once puffed, flip and let it cook on the other side. Some puri’s do not puff. So once the underside is cooked flip and cook on the other side.

Once cooked remove it on an absorbent paper or a strainer. Hot and yummy puris are ready.

Serve it with Aamras, Chole, Potato Bhaji, Kheer, Aloo Saag, etc. The possibilities are endless.