In a wide bowl, take ragi flour, wholewheat flour, salt and ajwain seeds

Mix all the dry ingredients together

Add water little by little and knead together to form a stiff dough (not as soft as chapathi dough)

Cover and keep aside for atleast 15-20 minutes

Make small balls out of the dough

Dust the rolling board. Roll each ball into slightly thick circles using a rolling pin. Don't roll very thin like phulkas

In a deep frying pan, heat oil. Once the oil is hot, reduce the flame to medium

Carefully drop each rolled poori into the oil. Press it gently using the back of a ladle

When the poori puffs up, turn to the other side and let it fry until the sizzling sound stops

Take it out onto a flat plate or a casserole

Serve hot with either veg kurma, channa masala or potato bhaaji