In a large bowl, combine the Whole Wheat Flour and Salt.
Add the Ghee and rub it into the flour with your fingertips until the mixture looks like coarse crumbs.
Gradually add Water, a little at a time, and mix to form a soft, pliable dough; knead for 4–6 minutes until smooth.
Cover the dough and let it rest for 15–30 minutes to relax the gluten.
Divide the dough into golf-ball sized portions, roll each into a smooth ball, then flatten and gently roll out into 3–4 inch discs (thin but not paper thin).
Heat enough Neutral Oil in a deep skillet or kadai over medium-high heat until shimmering; test the oil by dropping a small piece of dough—if it sizzles and rises quickly, the oil is ready.
Fry the puris in batches: carefully slide one disc into the hot oil, press gently with a slotted spoon to encourage puffing, flip when it puffs and turns golden, and cook the other side until evenly golden (about 20–30 seconds per side).
Remove the puris with a slotted spoon and drain on paper towels; repeat with remaining dough, keeping cooked puris warm in a covered container if desired.
Serve hot, optionally brushed with a little extra ghee and alongside your favorite curry or chutney.
