First make your dough. Mix flour, salt, and oil together. using your fingers to make sure the oil is well distributed.
Then add in your water and knead until a firm dough is formed. Cover with clingfilm and let rest while you prep your dal/3 hours on the counter/overnight in the fridge for best results.
For the dal, heat a small pot on medium high. Add in your oil, wait for it to heat up, then throw in your onions. Fry until translucent, then add garlic, fry for a couple minutes
Then throw in your panch phoron (bengali five spice mix). Fry for a few minutes until they get aromatic and start to pop, then add in some red chili flakes and fry for a few seconds before adding in your washed daal.
Fry the daal in the oil for a few minutes, then add turmeric powder and salt, and mix well again, frying for a couple minutes.
Then add in water. Let it come up to a boil, then turn the heat down to medium low, put the lid on, and let it simmer until steam stops coming out of the pot.
Check if your daal is done by tasting a bit off the top. Then spread out on a plate to let it cool, or put it in the fridge for the next day if you’re resting your dough overnight.
Then form your puris. If you rest your dough in the refrigerator overnight, take your dough out an hour before you’re ready to roll, and let it come up to room temp. Pull the dough into a log shape, then cut into 10 equal pieces.
Pull each piece into a circle, you want them to be thicker in the center and thinner at the edges. Then place a tablespoon of your cooled daal filling in the center.
Pull the edges together and pinch it close to make a dumpling like shape.
Roll in the palm of your hand gently to knock out those folds, then flatten a little and let rest for 5 minutes.
Roll them out gently into little circles. Be careful to not rip any holes in the dough.Cover any puris you won't be frying immediately with a plate or some cling film so they don't dry out. Heat your oil on medium heat, throw in a small chunk of dough to check if it's ready. If the dough floats up and starts bubbling immediately, it's ready.
Gently slide in your puris. Fry for a few minutes until they fluff up and turn golden brown. Flipping them several times to get both sides colored evenly.
Then take them out onto a paper towel to let them drain, and your puris are ready to serve!