Sieve whole wheat flour (gehu atta) in a large mixing bowl.
Add salt and oil and while adding little water at time, knead into puri dough.
Keep the puri dough aside for resting for atleast 10 minutes.
Divide the dough into small lime size dough balls.

Take a dough ball and place it on rolling board. Roll the dough into small 3-4 inch wide wheat puris.
Repeat these step and roll puris with remaining dough.
Now heat oil in a kadhai for deep frying.
Once oil is hot carefully add rolled puri and start frying it.
Flip the poori to other side and cook until it turns golden in colour.
Take the fried poori and place it on kitchen napkin.
Repeat above steps and deep frying remaining pooris.

And puri is ready to serve. Serve puri sling with puri bhaji
Next aloo bhaji recipe

Boil the potatoes till they are cooked completely.
once they are warm, peel them and chop.
in a pan, heat oil. add cumin, mustard and urad dal.
fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
add the chopped onion. fry till they become soft & transparent.

Next, add the chopped potatoes, half of the coriander leaves.
stir. now add ¾ water and salt. stir and cover the pan.
let the bhaji simmer for 5-6 minutes on a low flame.
there should be some moisture in the bhaji and it should not be very dry.
add the remaining coriander leaves.
stir and serve aloo bhaji hot with hot piping pooris.

Now add the ginger and green chilies. fry for a minute.
add the curry leaves. stir and fry for some seconds.
add the turmeric and asafoetida. stir and fry for some seconds. don't burn the turmeric.