In a large bowl, whisk together the whole wheat flour and salt.
Drizzle in 1 tablespoon (15 ml / 0.5 fl oz) of vegetable oil and use your fingertips to rub it into the flour until the mixture is fairly homogeneous.
Gradually add the water while mixing with your hand to form a stiff, yet pliable dough.
Transfer the dough to a clean surface and knead vigorously for 5-10 minutes until it's smooth and elastic.
Divide the dough into 10-12 equal portions and roll each into a smooth ball. On a lightly oiled surface, roll each ball into a circle about 4 inches (10 cm) in diameter.
Keep the rolled puris covered to prevent them from drying out.
Pour the deep-frying oil into a wok or heavy, deep skillet and heat over medium-high heat. To test if it's ready, drop a tiny piece of dough in; it should sizzle and rise to the surface immediately.
Gently slide one puri into the hot oil. It will float to the top in seconds.
Using a slotted spoon, lightly press down on the puri to encourage it to puff up completely.
Once puffed, flip the puri and cook for another 30-40 seconds until both sides are a beautiful golden brown.
Remove it from the oil, allowing excess to drip off, and place it on a plate lined with paper towels.
Repeat with the remaining dough circles. Puris are best enjoyed hot and fresh!
Roll the puris evenly, ensuring the edges aren't thinner than the center. An evenly rolled puri will puff up uniformly.
