Ingredients:

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For filling-

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Roasted Chana Dal/Dale or phutana - 250 gms

Powdered sugar - as per taste

Dry coconut - 1/2 cup grated

Sesame seeds - 2 tbspn

Cardamom powder or elaichi powder - 1 tspn

Raisins - few

Chironji - 1 tbspn

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For cover-

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Maida or all purpose flour - 1 cup

Fine rava or sooji/semolina - 4 tbspn

Ghee - 7 tbspn

Cornflour - 5 tbspn

Warm milk - as required

Edible food colour - 2-3 drops (I have used rose pink colour)

Salt - a pinch

Oil for deep frying

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Method: 

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1. For filling, dry roast roasted chana dal for few minutes till slight colour change. 

2. In the same pan add grated dry coconut and roast well and take out on plate.

3. Add sesame seeds to the pan and roast for a minute.

4. In a mixture jar, add coconut and roughtly grind it. Take it out.

5. In the same jar add roasted chana dal and grind it into fine powder. Take it out in a bowl.

6. Add coconut, powdered sugar, sesame seeds, raisins, chironji and cardamom powder to the dal powder and mix well.

7. For cover, first mix 5 tbspn of ghee with 5 tbspn of cornflour. Whisk it well for few minutes so that the colour of ghee changes a bit.

8. Heat the remaining 2 tbspn of ghee in a pan.

9. Take a bowl and add maida, rava and salt to it. Mix well.

10. Add the very hot ghee to the flour. Mix with spoon.

11. Knead the dough using little warm milk.

12. Take out 1/3 portion of the dough and add few drops of colour and knead it well again.

13. Cover and keep aside for 20-30 minutes.

14. Now make 4 balls from white dough and 2 balls from coloured dough.

15. Roll all the balls into thin chapatis or rotis.

16. Take a white roti and spread some ghee and cornflour spread over it. Place coloured roti on top of it and make dents. Again apply the spread on it and place a white roti on top of it. Again apply little spread.

17. Now start making a roll of these 3 rotis. Make as much as tight roll as possible. (see the video below)

18. Similarly repeat the process with remaining chapatis and make a second roll.

19. Cut the roll in equal pieces.

20. Take one piece and press it slantly and start rolling a puri out of it.

21. Fill the filling in it and apply little milk to the edges and seal the edge.

22. Cut the edge using a cutter. (See in video)

23. Now heat the oil and fry all in batches of 4 o 5.

24. Fry on medium flame till crispy.

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