Combine the wheat flour and a pinch of salt in a large mixing bowl. Gradually add cold water, mixing with your fingers or a spoon until the dough starts to come together. Knead gently until smooth and elastic, about 5 minutes.
Cover the dough with a damp cloth and let it rest for 15-20 minutes. This helps the gluten relax, making the dough easier to roll out.
Meanwhile, peel and boil the potatoes until soft, about 15 minutes. Mash them until smooth, then stir in ground cumin and the finely minced green chili. Taste and adjust seasoning if needed.
Divide the rested dough into 8 equal balls. Roll each into a smooth sphere, then flatten slightly with your hands.
On a lightly floured surface, roll each dough ball into a thin, even circle about 15 cm in diameter. Keep the circles as uniform as possible for even puffing.
Heat oil in a deep frying pan or wok over medium-high heat until it reaches about 180°C (355°F). Test the temperature by dropping a small piece of dough—if it bubbles and rises immediately, the oil is ready.
Gently slide one puri into the hot oil. It should immediately start to crackle and bubble. Gently press down with a slotted spoon to encourage it to puff up.
Fry for about 30-40 seconds until golden and puffed, flipping once. If it doesn’t puff, don’t worry—sometimes it’s due to dough thickness or oil temperature.
Remove the puri with a slotted spoon, letting excess oil drain, then place on paper towels. Repeat with remaining dough circles, maintaining the oil temperature for consistent puffing.
Unroll or shape the mashed potatoes into a small mound or serve as a side. Serve the hot puris immediately, filled with or alongside the spiced potato mash or your favorite chutneys.
Enjoy the crispy, airy puris straight from the pan—perfectly imperfect and full of homemade love.