Make the Dough: In a medium bowl, whisk together the whole wheat flour and salt.
Add the ghee or oil.
Using your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs.
Knead the Dough: Create a well in the center of the flour mixture and pour in the warm water.
Mix with a spoon or your hand until a shaggy dough forms.
Turn the dough out onto a clean work surface and knead for 7-8 minutes until it's smooth and firm. The dough should not be sticky.
Rest the Dough: Place the dough back into the bowl, cover it with a damp cloth, and let it rest for at least 30 minutes. This step is crucial for a soft puri.
Shape the Puris: Divide the rested dough into 12 equal portions.
Roll each portion into a smooth ball between your palms.
Working with one ball at a time, flatten it into a disk and use a rolling pin to roll it into a 5-inch (12-13 cm) circle on a lightly oiled or floured surface.
Keep the rolled puris covered with a damp cloth to prevent them from drying out.
Heat the Oil: Pour oil to a depth of about 2 inches into a kadai or a deep skillet.
Heat over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface immediately.
Fry the Puris: Gently slide one puri into the hot oil. It will sink and then float back up.
Using a slotted spoon, gently press down on the center of the puri to encourage it to puff up.
Fry for about 30 seconds, then flip and fry the other side for another 30 seconds until light golden brown.
Remove with the slotted spoon, let the excess oil drip off, and place on a plate lined with paper towels.
Serve immediately.
When frying, gently press the puri down into the oil with a slotted spoon. This pressure helps it puff up beautifully.
Roll the puris evenly. If some parts are thicker than others, they may not puff up correctly.
Don't worry if a few don't puff perfectly! They will still be delicious. If many are failing, check your dough consistency and oil temperature.
