Uncover each color dough and kneed each one for couple of minutes to smooth it out even more. Split each colored dough into big 5-6 dough balls.
Now work with one dough of each color at a time, and cover the rest dough balls so that they do not dry out.
You should have 1 big red, 1 big green and 1 big yellow dough balls. Roll each one out in a big round shape, should not be too thin or thick.
Now stack each rolled out circles on top of each other, I like red at the bottom, yellow in the middle and green on top.
Once the big rolled out circles are stacked, roll/fold them all together in a tight rolling pin. Then use your hands to smooth the folded rolling pin out by rolling the pin on a flat surface.
Then cut them in small pieces like pinwheels. Take each pinwheel and roll it between your palms to smooth and flatten it out. Now you should have multiple tiny flattened pinwheels. Cover them with a cloth or using a plate so they do not get dry.
Repeat the process of making big circles of each colored dough, stack them on each other, roll them in a rolling pin, then cut them in pinwheels, flatten them between palms and cover it until ready to make puris.
Take each flattened pinwheel, start rolling puri as big as tennis ball (3.5 to 4 inch diameter), not too thin or not too thick.
If you are rolling all the puris first then frying them all at once, make sure to cover the rolled out puri with a towel so that they do not dry out. You can also roll few puris at a time and fry few at a time.
Once ready to fry the puris, heat up oil in a big wide frying pan. Once oil is hot, place rolled puri in hot oil very carefully. Do not over crowd the oil, fry either one puri at a time or just few to cover the surface of the oil.
This process is quick, as soon as you place puri in the hot oil, keep pouring/splashing puri with hot oil using your frying spoon. This will help puri to puff up within seconds.
As soon as the puri poofs up, flip it and fry the other side only for few seconds. Do not over fry the puris, else it will burn.
If puri does not puff up due to seeds in your puri (it is likely to happen), flip the puri as soon as the bottom side starts to change color. Flip it and fry the other side only for few seconds. Do not over fry the puris, else it will burn.
Again You might not have all puris puffed up due to sesame seeds and carom seeds. Which is completely okay!
Serve them with some masala chai or something cold and sweet like mango ras, milk, shrikhand etc!