Soak the dal for about 15 minutes in water.
Add some salt to the flour and knead it with water to make a nice, soft dough.
Now dry roast the coriander and saunf seeds in a pan.
Once done coarsely grind the seeds.
Drain the water out of the moong dal and coarsely grind it in a blender. (Do not blend it to a paste, therefore run it for a very short time)
Add about 2 1/2 tsp of the coriander and saunf masala (that you made earlier) to the moong dal.
Add the coriander leaves, ginger, red chilly powder and some salt to the mix.
Mix all well.
Heat some oil in a kadhai to cook the puris.
While that heats up, make a small cup of the dough and fill in the moong dal mixture.
Now roll it out in a flat round. (roll it nice and thin but make sure the stuffing doesn't come out)
Immerse this into the oil and fry them.
Key Ingredients: whole wheat flour, salt, coriander seeds, vegetable oil, fennel, coriander leaves, ginger, red chilli, green gram