In a mixing bowl add the flour, semolina, dried herb, spices, salt and sugar. Give a mix.

Pour 2 tablespoons oil and mix it around, so the dough looks crumbly. When you hold a small amount of the dough, it should retain shape for a while. If it doesn't add a little more oil.

Next, you add water little by little to form a dough. The dough shouldn't be too soft or too dry.

Drizzle a little oil on the dough and cover it with a wet kitchen towel. Leave aside for 15 to 20 minutes.

After 20 minutes, divide the dough into 20 small discs. Cover the discs as you roll one by one.

When you roll the discs, you could drizzle little flour or brush little oil. For that crispy light texture, puffed poori, you have to roll it thin, and you have to roll it evenly, even if not perfectly round in shape.

Roll the disc and place on a cookie sheet without overlapping one on top of another.

Heat enough oil in a heavy bottom pan or wok to deep fry the poori. When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the slotted spoon and then flip and fry for few more seconds to 1 minute.

Once done, take the puffed poori off the wok to a plate. Poori tastes best when served right away.