Mix the whole wheat flour, semolina, carom seeds, cumin seeds, coriander powder red chilli flakes, turmeric powder, garam masala, 1 tbsp oil and a pinch of salt.

Add the finely chopped green part of the shallots to the bowl and mix them well with the flour mixture.

Gradually add water, a little at a time, and knead the dough until it is smooth and firm. It should not be too soft or too hard. Adjust the water accordingly.

Once the dough is ready, brush it with a tbsp of oil and gently knead it again for a few seconds.

Cover the dough with a damp cloth and set aside for 5-10 minutes.

Heat oil in a deep frying pan or kadai over medium-high heat for deep frying the pooris.

Divide the dough into small lemon-sized portions.

Take one portion at a time and roll them into smooth balls.

Roll out each dough ball into a flat circle about 3-4 inches in diameter. Aim for a thickness of around ¼ inch. (Dust some flour on the rolling surface to prevent sticking).

Gently slide the rolled poori into the hot oil and press it lightly with a slotted spoon to help it puff up.

Turn the poori when puffed up and fry till golden brown and crispy from both sides.

Remove the puffed poori from the oil using a slotted spoon and place it on the kitchen towel to absorb any excess oil.

Repeat the process with the remaining dough balls.

Serve the pooris hot with potato curry, channa curry, chutney, yogurt or pickle.