We are going to deep fry the pooris and not shallow fry, so heat required an amount of oil in a frying pan. Do not set the stove at high because the pooris will redden quickly but will not be cooked properly.

Meanwhile prepare the poori dough. In a medium size, bowl mix together the ragi flour, whole wheat flour, and salt. Add water as required, little by little to form a stiff dough. Note that the dough for poori should not be soft like that of chapathis because it will absorb a lot of oil while frying. Also, pooris should be prepared immediately after preparing the dough. Unlike chapathis the dough doesn't need standing time.

You can either divide the dough into 15-20 small pieces and roll each piece of dough into thin circles or divide the entire poori dough into half. Roll each half into a big thin circle and using a small round biscuit cutter or a lid cut out small circles. Remove the scraps and re-roll it again and cut circles and keep it aside, covered.

Add a small piece of dough to the hot oil and it should fry and float on top at once; then the oil is ready. Now add one piece of rolled out dough at a time. Gently press the poori with the back of the slotted ladle and it would puff up. Flip it over and leave it for few seconds; drain out the poori and place it on a kitchen towel to absorb excess oil. Repeat the same process for the remaining pooris. Serve it hot with your favorite side dish or dip.