Sift together all the three types of flour into the kneading plate.
Add in the carom seeds, cumin seeds and salt and knead with water into a soft but firm dough.
Finish off the kneading with a tbsp of oil.
Cover dough and leave to stand for about half and hour.
Divide dough into table tennis sized balls.
Roll each ball flat and puncture randomly with a fork to prevent fluffing when fried.
Deep fry the puris in hot oil.
Excellent with sindhi dal.
Can also be stored in an air tight container and had as a tea time snack.