Pressure cook chana dal with enough water until easily mashed, about 2 whistles.

Drain the cooked chana dal and mash it.

Heat oil in a pan, add cumin seeds, and let them splutter.

Add mashed chana dal, spice powders, and salt to the pan.

Mix well and cook for 2-3 minutes, adding coriander leaves if desired.

Remove the dal from the pan and let it cool.

Make lemon-sized balls from the cooled dal mixture.

Knead whole wheat flour with salt and water into a stiff but soft dough.

Cover the dough and let it rest for 30 minutes.

Heat oil in a pan for deep frying.

Divide the dough into equal-sized balls.

Flatten a dough ball into a 3-4 inch circle.

Place a dal ball in the middle of the flattened dough.

Carefully bring all edges of the dough to seal the stuffing.

Flatten the stuffed dough into small circles.

Carefully transfer the puri into hot oil.

Flip to cook the puri on both sides until brownish.

Remove the puris and drain excess oil on paper towels.

Repeat the steps for the remaining dough.

Serve hot with a side dish of your choice.