Soak split black gram in one cup of water for two hours. Drain.
Mix together the whole wheat flour, salt and one tablespoon of oil in a bowl. Add enough water and knead into a dough. Cover with a damp cloth and set aside for at least fifteen minutes.
Heat the ghee in a pan; add the cinnamon, asafoetida, cumin seeds and coriander seeds and sauté for a while. Add the gram and continue to sauté. Add the chilli powder and salt and mix well.
Remove the cinnamon stick and set the mixture aside to cool.
Divide the dough into twelve equal portions and roll into balls. Make a hollow in each ball, fill it with the fill in, fold over and shape into a ball again. Press lightly on the work surface. Roll out or press by hand into puris.
Heat the oil in a kadai; slide the puris gently into the oil and deep-fry till the puris puff up and are evenly fried on both the sides.
Drain on absorbent paper and serve hot with aloo chana.
To make the aloo chana, soak the chickpeas overnight. Drain, add three cups of water and cook in a pressure cooker with a pinch of soda bicarbonate and salt till soft
Grind the ginger, garlic and green chillies to a paste.
Heat two tablespoons of ghee and sauté the ground onion till pink. Add the ginger-garlic-green chilli paste and red chilli powder and continue to sauté till fragrant. Add the tomato purée and sauté till the ghee separates. Add the boiled chana along with the water and simmer for five minutes.
Take the pan off the heat and sprinkle chana masala over the chana. Heat the remaining ghee till smoking hot and stir into the chana. Cover the pan and leave to stand for five minutes. Garnish with coriander leaves and serve hot with peethiwali puris.