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Cook the Chana Dal for around 20 minutes on a high heat until you can press the daal between your fingers and it crumbles.
Allow to cool completely then food process this with a pinch of salt and cumin until you get a sand like consistency
Make the puri by mixing all the ingredients together until you have a soft pliable dough and split this into 6 equal balls.
Allow to rest for 1 hour
Stuff the puri generously with the dall and then roll into a 25cm (size of a small dinner plate)
Place over a hot tawa and brush with oil, flip and brush oil, flip 2 more times and remove from heat.
You don’t want any colour on the puri, just enough to softly cook the dough.
Cover in a teatowel to keep the puri very soft after cooking.