Mix whole wheat flour, sugar, salt, and fine semolina (sooji) in a large mixing bowl.
Add water (approx ¾ cup) little by little and knead to make a tight dough. The consistency of the dough is very important in making good puffed-up puri. It should be tighter than the regular roti dough. If the dough is not tight, the poori won’t puff up well and will absorb more oil.
Cover the dough with a clean kitchen cloth and keep it aside for 15 minutes.
Knead the dough again for a minute until it is smooth and then divide it into 14-16 equal size balls.
Take one ball and apply 2-3 drops of oil over it. Roll it into a 4-inch circle. The side of the circle should be slightly thinner than the center. Roll 3-4 balls and keep the rest covered with a kitchen cloth.
Heat 4-5 cups of oil for frying the poori in a pan over high heat. We need very hot oil to fry the poories. If the poories are fried in less hot oil, they will not puff up perfectly and will also absorb more oil.
Slide a rolled poori from the side of the pan gently in the hot oil and fry until it puffs up (10-15 seconds). Keep pressing gently with the back of a slotted spoon. Flip and fry from the other side as well until nicely browned (10-15 seconds).
Drain it on a plate lined with a paper towel. Fry all the rolled poori in the same manner.
You can use a stand mixed fitted with a dough attachment to knead the dough.Never use dry flour to roll the dough. It will burn in the oil while frying, become black, and stick to the next poori.Do not roll the puri too thin otherwise, it will hard while frying.If you have trouble rolling out round poori, then roll the dough into a rough circle. Use a cookie cutter or any sharp 4-inch round object and cut the dough using it.To check if the oil is hot enough, drop a small ball of dough into it. If it rises immediately, it means the oil is hot enough to fry the puri.Once the rolled poories are fried, reduce the heat to low and roll another batch. Set the heat to high again and heat the oil well. Now fry the next batch.