In a bowl, add whole wheat flour (atta)
Sprinkle salt and sugar. Add ½ Tbsp oil and reserve ½ Tbsp for kneading
Mix salt, sugar and oil into flour
Slowly add water little by little. Gather flour together as you add water
When it starts coming together add water little by little
Knead into a dough, apply oil, knead again
Cover in cling wrap or kitchen towel, set aside for a good 2-3 hours.

To make puris, pinch balls off the soft dough
Using a rolling pin roll into a disc (it should not be very thin). Dust with flour as required
If you like to make perfect round puris use a large-sized cookie cutter or a round lid, and cut into a round puri. I generally prefer handmade ones but showing here for demonstration
Make the rest of the puris and pile them up. Meanwhile heat oil in a deep Kadai or pan or low-medium heat
To fry puris, gently slide a rolled-out puri into the oil.

Push puri downwards slowly into oil with the back of a karchi/spoon and let it puff up
Once golden and puffed up, remove on a paper towel and let it absorb excess oil. Make remaining puris the same way
Serve immediately with aloo masala or veg saagu or chutney