In a large mixing bowl, combine 250 grams of whole wheat flour (atta), 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon cumin seeds, 1/2 teaspoon ajwain (carom seeds), 1/2 teaspoon garam masala, and salt to taste.
Add 2 tablespoons of oil to the dry ingredients and mix well until the mixture resembles breadcrumbs.
Gradually add water (approximately 100-150 ml) to the mixture and knead it into a firm dough. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Divide the dough into small, equal-sized balls (approximately 15-20 balls).
Heat oil in a deep frying pan or kadai over medium heat. The oil should be enough to submerge the pooris while frying.
Roll out each dough ball into a small, round disc (approximately 10-12 cm in diameter) using a rolling pin.
Carefully slide the rolled-out poori into the hot oil and fry until it puffs up and turns golden brown on both sides. Use a slotted spoon to remove the poori from the oil and place it on a paper towel to drain excess oil.
Repeat the process for the remaining dough balls.