Wash and soak 1 cup of urad dal in water for 4-5 hours. Drain the water and grind the dal into a coarse paste using a little water if needed.
Heat 2 tablespoons of oil in a pan, add 1 teaspoon of cumin seeds, 1/2 teaspoon of asafoetida, and 1 finely chopped green chili. Sauté for a minute.
Add the ground urad dal paste, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Cook the mixture on medium heat until it becomes dry and crumbly. Let it cool.
In a large bowl, mix 2 cups of whole wheat flour, 1/2 teaspoon of salt, and 1 tablespoon of oil. Gradually add water and knead the mixture into a smooth and soft dough. Cover the dough and let it rest for 15-20 minutes.
Divide the dough into equal-sized balls. Flatten each ball and place a small portion of the urad dal mixture in the center. Seal the edges and roll it out into a small, thick puri.
Heat oil in a deep frying pan. Once the oil is hot, carefully slide the puri into the oil and fry on medium heat until it puffs up and turns golden brown. Remove the puri from the oil and place it on a paper towel to absorb excess oil.