In a mixing bowl, combine whole wheat flour, baking powder, and salt.

Mix well.

Add hot sunflower oil and a little water.

Knead to form a firm dough.

Cover the dough and let it rest.

In a preheated pan, add sunflower oil.

Add mustard seeds and curry leaves, let them splutter.

Add white urad dal and roast until lightly brown.

Add cumin powder, coriander powder, sambar powder, red chili powder, turmeric powder, semolina, salt, and sugar.

Saute on low flame for 3-4 minutes until well combined.

Set the filling aside.

Pinch off a lemon-sized portion of dough.

Roll it out flat on a floured surface.

Place a tablespoon of filling in the center.

Bring the sides of the dough to the center, sealing it completely.

Flatten the biscuit roti to about 2 inches in diameter, approximately ½ cm thick.

Repeat for the remaining dough.

Heat sunflower oil in a kadai (wok) over medium heat.

Fry the biscuit rotis one by one until golden brown on both sides.

Drain on a kitchen napkin.

Serve hot as a tea-time snack.