• In a large bowl add whole wheat flour.
  2 cup whole wheat flour
• Add in salt, oil, and cumin seeds and rub into the flour.
  1 teaspoon cumin seeds, Salt, 1 tablespoon oil
• Now slowly add water and knead it into a pliable dough.
  Water as required
  
• Keep it on a bit firm side as once rested the dough will soften a bit.
  
• Cover with a muslin cloth and let the dough rest for a minimum of 1 hour. Generally, around 2-3 hours is better.

Making Puris

• Divide the dough into lime size balls.
  
• Flatten the dough ball evenly in between your palms.
  
• Smoothen it as evenly as possible, so that while rolling you do not have any cuts.
• Use a drop of oil if required to help smoothen the dough.

Rolling the puris.

• Dip one dough ball in a little oil.
  Extra oil for rolling and shaping puris
• Roll the dough into a circular disc (puris) to a 3-4 inch diameter.
  
• 
• Roll it as evenly as possible.
• Do not flip, it's not required, and while frying we put it upside down. If you keep on flipping it will not puff up properly.

Frying the puris.

• In a wok add oil. Do not overfill the wok. Just add halfway or enough for frying.
  Oil for frying
• Heat the oil on a medium stove.
• Check if the oil is hot by dropping a small portion, if it comes up instantly it is hot enough.
• Once hot, slide one puri in the hot oil upside down. (The rolled side down).
• Wait for a few seconds.
• Once the puri starts coming up, gently tap it with the help of your spoon.
  
• This will help puff the puri.
  
• During this time, the puri would have been cooked on the bottom side.
• Once the puri is puffed up, flip it and cook it on the other side.
  
• Cook until it is golden brown.
  
• Take out the puri, by removing excess oil.
• Remove it in a colander or tissue paper.
• Enjoy.