In a mixing bowl, add whole wheat flour, gram flour, turmeric powder, red chilli powder, coriander powder, dill leaves (optional), carom seeds (crush in between your palms, first), salt and oil.

Give everything a good mix.

Adding water in small quantity knead a stiff dough.

Apply oil all over the dough, cover with damp cloth or lid and let it rest for 30 mins.

After the dough is well rested, knead again to smooth. Make sure it is not sticky.

Divide the dough into equal small sized balls.

Grease one ball at a time and roll out into discs.

Meanwhile heat the oil to required temperature.

Gently slide in the puri in hot oil, it should puff up by itself, in case it doesn’t, gently press using turner (perforated spatula), until it is puffed up.

Deep fry the puris one by one in hot oil.

Turn over once it’s puffed up and cook from both sides till done.

Strain excess oil using perforated oil and use kitchen towel for the remaining oil to drain up.

Fry all the remaining puris in a similar way, make sure to regulate the temperature.

Serve hot with pickle and sabzi of your choice.