Take the flours in a wide bowl and add the rest of the ingredients
Rub the flour with
Rub the flour with oil till everything is well incorporated
Slowly add warm water and knead to a stiff dough.
Cover and keep aside for 30 minutes.
Pinch out small balls and roll 3” discs.
Heat a Kadai with enough oil for deep frying.
Deep fry the pooris in batches on both sides.
These puris are light in colour, unlike the regular puris which are golden.
Drain on a Kitchen Towel.
Serve with aloo sabzi and halwa.