In a bowl, combine whole wheat flour, carom seeds, turmeric powder, and salt.

Add water gradually and knead into a stiff dough.

Add 2 tablespoons of oil and knead again.

Divide the dough into equal small balls.

Roll each ball into a thin circle, ensuring it's not too thin.

Heat oil in a Kadai (wok) over medium-high heat.

Test the oil by dropping a small piece of dough; it should rise quickly.

Gently slide the puris into the hot oil, one at a time.

Press the puri down with a ladle to help it puff up.

Turn the puri and cook on both sides until golden brown.

Remove the puri and place it on a kitchen towel to absorb excess oil.

Serve hot with Amritsari Aloo, Palak Makhana, or Boondi Raita.