Mix all the ingredients of paani and set aside in a jar for 2 days. You want this to start forming bubbles

If you have a sourdough mother on hand, add 2 tbsp of the starter along with 1/4 cup of whole wheat flour. Whisk and set it aside for 24 hours to ferment. If you don't have the starter, just skip the same, whole wheat to paani and let it aside for 48 hours or so. We are looking at this to bubble nicely

To this add 1.5 cups of whole wheat flour, salt and knead to a firm yet soft dough. You won't need any more water but if it is feeling very dry, add some more paani. Cover and set aside to rise for 2 hours or approximately doubled in size.

Distribute in 10 balls, roll out as thick pooris and deep fry in ghee or oil. Store in an airtight container for upto a week.