• Heat a wide bottomed pan.
• Add all ingredients except semolina & oil to the pan and boil for 1 minute.
  ¾ cup boiling hot water, ½ teaspoon oregano, ½ teaspoon chilli flakes, ¼ teaspoon salt, ¼ cup grated carrots, ¼ cup finely chopped zucchini
• Add semolina to the pan & cook without cover for 4-5 minutes.
  ½ cup semolina
• Switch off the heat.
• Add 1 tablespoon of oil to the pan & mix well. The mixture will leave the sides of the pan.
  1 tablespoon cooking oil + for deep frying
• Transfer to a bowl & knead while its still warm.
• Roll the dough between 2 greased sheets of parchment paper to a 3mm thick disc.
• Cut the rounded sides to form a square & cut out the sooji strips.

For Deep frying

• Heat about 1 ½ inches of oil in a deep kadai or pan. Once the oil is medium hot, drop the sooji strips into oil.
• Do not overcrowd the pan to avoid the sooji fries from sticking to each other.
• Fry on medium heat until they are golden brown. Transfer them to a plate. Repeat with rest of the strips till all of them are fried. Serve hot.

For airfryer

• Preheat the air fryer to 200C and lightly brush the basket with oil. Place the sooji strips in a single layer in the air fryer basket, making sure they don't touch each other.
• Cook the sooji fries in the air fryer for 12 minutes while flipping every 3 minutes until they are browned and crispy.
• Remove the sooji fries from the air fryer and transfer them to a plate. Serve hot.