Add 2 cups of finely sifted whole wheat flour in a medium bowl. Add salt and baking powder. Mix well.

Add the flour mix to the Food Processor. Add 2 tablespoons of oil. Use very warm or hot water. Add 1/2 cup of water to start with. Start the food processor's pulse action. If very dry, add a little water at a time, but not too much. Pulse again.

Remove the dough ball from the food processor and place it in a bowl. Coat the dough ball with a little oil. Cover the bowl with a lid and set aside for about 15 minutes.

In order to prepare the dough by hand, you can knead the dough in a bowl, or you can use a wood block.

Add 4 tablespoons of oil into the bowl with the flour mix. Use very warm or hot water. Add 1/2 cup of water to start with. Knead the dough with your hand. Kneading means pressing the dough with your fingers, or the back of your hand, and squeezing it to together to make a large, round ball, but not sticky.

If very dry, add a little water at a time, but not too much. Knead again. You can transfer the dough on to a wood block and knead with both hands.

The dough should not be sticky. If it is, add more wheat flour and knead again until you get a nice, pliable, soft dough ball. Coat the dough ball with a little oil. Cover the bowl with a lid and set aside for about 15 minutes.

On a wood block, have a rolling pin ready. Have half a cup of finely sifted whole wheat flour ready.

Take a small roll of dough from the dough bowl and place it on a plate. Leave the rest of the dough in the bowl and cover it. Don't let it dry up.
Make small balls out of the roll of dough you just took out. They can be as small or as large, proportional to the size of the pooris you want, or the wok/pan you are using, or the amount of oil used.
Note: If you are a novice, you should start with small dough balls. You will have better results that way.

Sprinkle a little wheat flour on the wood block. Spread it around. Place one small dough ball on the wood block.

Using the rolling pin, first flatten the dough ball (raw poori) a little, and then a little more.

Gently flatten the raw poori into a circle of about 4 inches diameter. Don't put too much pressure. You can dip the poori in wheat flour, or sprinkle some more on the poori, if the rolling pin sticks to the dough. Don't make it too thin; then the poori will come out crispy, and may not puff up when you deep fry it. With experience, this will get easier.

Note: One useful technique is to gently roll the rolling pin on the dough ball (raw poori), only along the edges. Avoid pressing the dough in the center. As you flatten the edges, lift and turn the poori around, little by little, and continue gently expanding the poori along the edges. This is definitely essential for making Roti or chapati, which is larger than a poori.

Have a large container lined up with paper towels. Have a flat skimmer or a spatula ready.

When the oil is hot, gently slide the raw poori into the oil. When the poori is slowly rising to the surface, hold it down in the oil, with a skimmer. This helps the Poori to puff up.

When it puffs up fully, turn it around with the skimmer without breaking it.
Note: Sometimes, the Poori may not puff up fully. In that case, it is enough it is puffs up partially. One other thing; the pooris may not retain their puffiness after a while.

After a couple of seconds, remove it with the skimmer and place in the container lined up with paper towels. The color and quality of the pooris may vary, depending upon the type of wheat flour and oil you use.

Serve hot with a suitable vegetable side dish curry, or jam.