Dear gayesh!

For fluffy-crisp restaurant style puris and chola puris-
The secret lies in mixing flours, the flame and the thickness. There is no need for a particular recipe. Just add a little plain flour to the wheat flour along with salt, a little sugar and a pinch of baking powder. For example, add 3 tbsp of plain flour, 1/4 tsp of baking powder and 1/2 tsp of sugar to 2 cups of wheat flour. Make stiff dough. Keep it covered with a damp cloth for at least 1 hour. When frying the puris, the fire must be high. Do not roll the puris into a thick one. Slightly thickened puri will puff immediately when putting it in hot oil.