In a bowl or pan, add all the spice powders and salt to whole wheat flour. The following spices needs to be added – turmeric powder, cumin powder, coriander powder, ajwain or carom seeds, black pepper powder and red chili powder. Salt is added in the center.
Mix the spice powders with the flour with a spoon, so that the spices are evenly distributed in the flour. Then make a well in the center and add oil

Add some water in parts. Mix and then begin to knead.
As required, add more water in between while kneading dough.Knead into a firm and slightly stiff dough with sufficient water. Cover and let the dough rest for 30 minutes.

After 30 minutes, knead again. Divide the dough into small or medium-sized balls.
Take each ball. Flatten it and spread a bit of oil on both sides. Using oil while rolling is better than using wheat flour, as the whole wheat flour particles get browned or burned in oil, while frying.Roll this ball into a small or medium sized circle of medium thickness. Don’t make too thick or thin.

Heat oil in a kadai or pan till it is medium hot. Slid the rolled masaledar poori carefully and gently. Begin to deep fry in medium hot oil.
With help of a slotted spoon, gently nudge and press so that the poori puffs up.
When the oil stops sizzling, turn over and fry the other side.When golden, remove using a slotted spoon draining as much oil as possible in the kadai.

Then drain them on kitchen paper napkins to remove excess oil. Make all masala poori this way.
Serve these masaledar poori hot or warm with a side potato curry or jeera aloo or dum aloo or any curry of your choice.For best taste and texture have them hot as they are made. If serving later then you can store them in a roti basket.