Sift the ragi flour and whole-wheat (atta) through a sieve into a bowl. Add rawa and salt and mix it together.
Make a well in the centre of the flour and pour water a little at a time, and gradually mix to make a dough.
Cover with a damp cloth and store in a cool place for 30 minutes or store in an airtight container.
Divide puri dough into 8 portions and make balls. Flatten them to make rounds / puris (4 inches in diameter ). Sprinkle little dry flour when making puris. Make perfect shape with the help of a medium size inverted soup bowl / katori or with a sharp lid.
In a kadai / frying pan, heat oil. Reduce heat to medium and fry puri one at a time till it puffs up. Turn over till both sides until light golden colour. Drain on paper towels to absorb extra oil and serve hot.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.