Here is the recipe and pictures.
2 cups whole wheat flour, 3 tbsp. chickpea flour/gram flour/besan. Add salt, pinch of turmeric, 1 tsp. red chilli powder and 2 tbsp. coriander powder. Mix dry ingredients well. Add 2 tbsp. oil and mix in well. Make a stiff dough by using 3/4 to 1 cup of water. With 2-3 drops of oil, knead the dough well. Cover and let the dough rest for 10-15 minutes.
Heat oil in a deep frying pan.
Place a wire rack over paper towel for excess oil to drip.
Divide the dough into small tbsp. size balls. Shape and press between your palms.
Brush a bit of oil on the dough to prevent it from drying or cover the dough.
Roll out each small dough ball into 3-4 inch diameter circle.
Set it aside, and do not let it dry. Roll 4-5 puris at a time and then fry them.
To test if the oil is done: take a small piece of dough and gently slip it in a pan of hot oil. If it immediately floats up, the temperature is appropriate to fry in.
Gently add one puri at a time to hot oil. Lightly press if needed. You will notice the puri fluffing up immediately.
In 10-15 seconds, give it a flip. Fry for another 10 seconds and drain the puri over a wire rack.
If your puris are too thin, they will not fluff well.
Store these soft puris for 8-10 days in an airtight container or a zip lock bag. These are great for breakfast or lunch while you are on a trip or a long drive! :)
While I made puris, Snehanshu quickly prepared Spicy Potato Side, which is a delicious accompaniment to these soft and puffed puris.