In a nonstick pan heat 2 cups water. Add salt, fennel seeds, cardamom powder and sugar.
Once the water starts boiling, add sooji/semolina little by little. Keep on stirring so that no lumps are formed.
Once the mixture is thick switch off the gas and take out the mixture in a separate bowl and keep it to cool.
Once the mixture is workable, not completely cool, knead the mixture with greased hands for 5 mins to get a soft dough.
Now take the smooth sooji dough and divide it in equal portions. Keep a small ½" ball to check if the oil is ready for frying.
Now take one ball and roll out to make 4" diameter disc.
Roll all the Pithas in the same way, keep covered.
In a kadhai or heavy bottomed pan, heat oil.
Drop the pithas. It should sizzle and rise up.
If the ball rises immediately lower the flame and cool oil a bit. If the ball doesn't sizzle and rises very slowly, heat oil a bit more.
Now drop 2-3 pithas in hot oil and fry till golden brown from both the sides. Lightly flip the pithas.
While frying keep the flame to medium. If you feel the oil is not hot enough then only increase the flame.
Fry all the pithas in similar way till golden brown from both sides.
Take out in plate lined with kitchen towel. It absorbs extra oil.