Ragi Poori / Puffed Indian Bread using Ragi Flour

I usually prepare Ragi Sankatti, Ragi buttermilk and Ragi pakoda using ragi flour. All of them are yet to come from my kitchen to on line. This time, for a change I prepared Ragi poori for a change. The reason is very simple. I found the opened pack of ragi flour untouched, when I cleaned my pantry last time. As It was in very small quantity(only one cup), I added it with wheat flour and prepared poories/puries. Most of the poories/puries were puffed up well but you have to put some extra care/effort while rolling the poories/puries. I used more flour for dusting to roll perfect poories/puries.

Basic Information:
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Makes: 20-25 small poories/puries

Ingredients:

Ragi Flour - 1 cup
Wheat Flour - 1 and 1/4 cup
Wheat flour - for dusting and rolling poories
Salt - to taste
Oil - 2 teaspoons + For frying
Water - Slightly less than 1/2 cup or as required to make tight dough

Method:

1) Mix wheat flour and ragi flour in a mixing bowl.
2) Add salt and make a tight dough by adding water little at a time.
3) Divide the dough into small equal parts and make smooth balls.
4) Roll each of the balls into poories using a rolling pan.

5) Heat oil in frying pan/Kadai. When it is hot enough and not smoking, add rolled poories one by one and fry them.
6) When both the sides are cooked well, transfer the poories to a plate covered with kitchen tissue to absorb excess oil if any.
7) Serve hot with potato kurma(Kilangu Masala)

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Experimented under: Breakfasts and Dinners,Ragi,Roties,Wheatflour