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Boil chana dal with turmeric and salt until soft but not mushy. Drain any remaining water completely.
The dal must be completely dry before stuffing — excess moisture will make the puri burst during frying.
Dry-roast cumin seeds and dried red chilies in a pan until fragrant, then coarsely crush them. Mix into the cooked dal and mash until a moldable filling forms.
Don't over-mash — a slightly coarse texture gives the filling a satisfying bite.
Mix flour with salt and oil. Knead with water into a firm, smooth dough (firmer than roti dough). Rest for 20 minutes covered.
A firm dough rolls thin without tearing and creates a crispier puri. Don't over-hydrate it.
Divide dough into golf ball-sized portions. Flatten, place a ball of dal filling in the center, wrap the dough around it fully, and roll gently into a thin disc.
Roll from the center outward with light pressure to avoid the filling breaking through.
Deep fry in medium-hot oil, pressing gently with a spoon to puff them up. Fry until both sides are golden and crispy.
Oil that's too hot browns the surface before the dough is cooked through. Medium heat is key.