Combine all the dry ingredients. Add oil and combine well. Add water a little at a time and make paratha consistency dough (not soft like for rotli or hard like for bhakhri).

Knead very well and keep aside at least for 15 to 30 minutes (it's a very important step). Make equal size balls. Roll puris that are not too thick or too thin.

Fry one by one in smoking hot oil. Do not over-fry. Otherwise, they'll get hard and crunchy. Serve hot or cold.

If not consuming them immediately, cover them lightly with a paper or cloth till they cool down slightly. Then, cover properly with a lid.

These puris can puff well and feel soft by following these tips..
1. It's extremely important to rest the dough. This way, the cumin seeds will get soft. Hence they will not crack the puris at the time of rolling and the puris will puff well. You may also soak cumin in water for a while before adding in the flour. 2. Right consistency of the dough matters. It shoukd be a little on the softer side. 3. The oil must be at smoking temperature and the flame must be full on while frying.

Variation: can add chopped coriendar leaves and/kauri methi in the dough.