In a mixing bowl add the flour, semolina, carom, dry fenugreek, salt, chilli powder, ghee
Add water as required and knead to a smooth and stiff dough. The dough should not be hard. Knead well. Let rest for 30 mins or so, not too long.
Heat oil to deep fry.
Make lemon size balls from dough and roll out to medium thickness. Avoid adding flour to roull out. If required, dust with flour very lightly.
To check the right temperature of oil, drop in a small piece of dough into the oil. If it is the right temperature, it will rise immediately without browning it.
Slide in rolled out dough into the hot oil. After a second, press it with a slotted ladle. It will puff up. Flip it gently and allow it to cook on the other side for few seconds till the bubbles cease. Remove and lower the flame till you drop the next puri. Drain the puri on a tissue paper.Keep the flame high and repeat the same for remaining puris.
Serve hot with chole masala or any curry/ spicy chutney of your choice.
Note
For variation, you could add some grated cooking cheese along with the spices when kneading the dough. You could add chopped green chillies in place of chilli powder. Semolina is added to get crisp puris.