In a large bowl, assemble the wholewheat flour, the plain flour, fine semolina, chickpea flour, sugar and salt.
Mix well with a spoon or with your hands to bring all the dry ingredients together and then mix in the hot oil. Rub the oil into the flour.
Put in the milk or water into the flour and knead for 5 to 6 minutes to make a stiff dough. Allow the dough to rest for 30 minutes to an hour or more.
After the dough rests, knead it briefly and divide the dough into small portions.
In a small wok or kadhai, heat , put the oil or ghee on low heat.
In the meanwhile, roll the balls using a rolling pin. You can smear some oil on the rolling pin and the rolling surface to prevent the dough from sticking.
Increase the heat of the oil and allow it to get hot. Make sure that you do not allow the oil to smoke.
After the oil is hot, carefully place the rolled disc into the hot oil. The puri first sinks into the oil and then begins to come to the surface. You need to hold the puri with a slotted spoon, until it puffs up. After the puri puffs up and turns a golden brown you need to flip it over and cook until the other side is golden as well.
Take the puri out and place it on a large plate lined with absorbent paper.
Serve hot with practically any vegetable, curry, shrikhand or aamras.