Combine the wholewheat flour, semolina, chickpea flour, and salt in a large mixing bowl.

Slowly add slightly warm water, a little at a time, and knead the flour to form a thick/soft dough. For a crispier poori, use less water so the dough is stiffer. (N.B. Do not add cold water or water straight from the tap)

Add the 1 tbsp of oil to the dough and knead the dough until it is firm, yet soft, and is no longer sticky. 

Cover the dough with a damp kitchen towel and let the dough rest for about 30 mins. 

Heat the 2 cups of oil in a frying pan at medium-low.

While it heats up, roll the dough into small 4-5 inch diameter circles (or to your preferred size).

Fry them in the hot oil and gently press down the top side of the poori to help them rise/puff up. Also, pour oil from the pan over the poori to help with the puffing process.

Once risen, turn the poori and fry them top-down for about 30 seconds.

Serve them immediately with spicy potato and peas masala and some homemade Indian pickles.