Mix whole wheat flour, baking powder, and salt in a mixing bowl.

Add hot sunflower oil and a little water, and knead to form a firm dough.

Cover the dough and set aside.

In a preheated pan, add sunflower oil.

Add mustard seeds and curry leaves and 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 aside.

Pinch off a small lemon-sized portion of dough.

Roll it out flat on a lightly floured surface.

Place a tablespoon of the filling in the center of the rolled dough.

Bring the sides of the dough to the center and seal it completely.

Dust with flour and flatten the biscuit roti to 2 inch diameter (½ cm thickness).

Repeat the process for the rest of the dough.

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

Fry the Mangalorean Style Biscuit Roti one by one until golden brown on both sides.

Drain on a kitchen napkin and serve.