Rinse the urad dal under cold running water until the water runs clear, or rinse it 3-4 times and then soak it in enough water for 3-4 hours.

After soaking, the urad dal will double in size. Drain the water completely.

Place the soaked urad dal into the grinder jar. Add fennel seeds, cumin seeds, ginger, and green chili.

Add atta, sooji, salt and red chili powder in a bowl.

Add prepared paste (pithi) to the atta mixture.

Mix thoroughly with your fingertips.

Gradually add a little water at a time while kneading to form a dough. Make smooth yet stiff dough, similar to poori dough. Cover and let it rest for 15-20 minutes.

After resting, knead the dough again until smooth. Divide it into 18-20 equal portions, shape each into a smooth ball, and then flatten each ball between your palms.

Take one dough ball and roll it into about 3½-inch diameter circle. Roll a few more puris and keep them covered on a plate.

Heat oil in a pan or kadai for deep frying until it's very hot; this is crucial for the puris to puff up properly. Once the oil is hot, carefully slide in one puri and lightly press it in a circular motion using a slotted spoon.

Once the puri puffs up nicely and gets golden brown and slightly crispy at the bottom, flip it and fry other side.

Once cooked, remove the puri into a strainer or to a paper towel-lined plate to drain. Repeat the process with the remaining puris.