Mix whole wheat flour, gram flour, karela peel, caraway seeds, red chilli powder, turmeric powder, coriander powder, and salt in a bowl.

Add water slowly and knead into a soft dough.

Rest the dough for at least 30 minutes.

Heat oil in a kadai for frying.

Make small balls from the dough.

Dust the rolling table with flour.

Flatten the puris with a rolling pin to a small, thick round.

Gently add a flattened puri to the hot oil.

Gently press the puri with a frying spoon, pour some hot oil on top, and move in a circular way.

Fry until the puri puffs up and turns golden brown on both sides.

Drain on a kitchen towel.

Repeat the deep-frying process for all the remaining puris.

Serve hot with Chole Masala, Pickled Onions, and Boondi Raita.