This is a basic puri recipe.
Wheat Flour - 2 cups
Vegetable oil - 1 Tablespoon
Oil for frying
Salt to taste
In a shallow wide container mix the wheat flour, 1/2 tsp of oil and salt. Slowly add about 3/4 cup water, just enough to form a firm dough, (please note that the puris dough is a bit firmer than that of the chapatti dough, though you can use the same without finding any difference) and knead till smooth. Pour 1/2 tsp of oil over the dough and spread it. Cover, let rest at least 1/2 hour, and knead again briefly for a minute or two.
Divide the dough into ball that are slightly bigger than marbles. Roll them out using a rolling pin into 4" diameter discs. When rolling out the discs don't use flour instead use a drop of oil. This will ensure that that flour doesn't get burnt when put in the oil and spoil/ change the taste of the oil.
Heat the oil for deep frying the puris in a pan with at least 2" of oil. Once the oil is hot (too hot and the puris with darken/ not hot then the puris with become very hard- similar to frying pappadums, you might need to sacrifice one puri to test the heat!-It should bubble from the sides as soon as you put in the puri). Carefully slide one of the discs into the oil from the side, taking care to not touch the oil. Using a slotted spoon/ ladle slightly apply pressure to the middle of the bubbling puris, this would make the puris to rise and puff out. once the underside is golden brown, turn on to the other side. Once this side is also golden, remove from the oil and place on a plate with paper napkins to absorb the excess oil.
You will not find oil inside the puri or sticking to the puri, once you drain while removing from the oil, if the heat is correct.