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Soak the split yellow peas (dhall) in water for at least 4 hours or overnight.
Drain the soaked peas and add them to a blender or food processor. Add the cumin seeds, geera powder, and 1 teaspoon of salt. Blend until a smooth paste forms, adding ¼ cup of water as needed.
In a large bowl, combine the all-purpose flour and ½ teaspoon of salt. Add the vegetable oil and rub it into the flour until it resembles coarse crumbs.
Gradually add the ¾ cup of water and knead the dough until it becomes smooth and elastic. Cover and let it rest for 30 minutes.
Divide the dough into 8 equal portions and roll each portion into a ball.
Using a rolling pin, roll out each ball into a thin round circle.
Place a heaping tablespoon of the dhall paste in the center of the circle. Fold the dough over the filling and crimp the edges to seal.
Heat a tawa or flat griddle over medium heat. Cook the dhalpuri on both sides until golden brown and cooked through.