Mix together the all purpose flour, whole wheat flour, ajwain, yogurt and oil. Add warm water a little bit at a time, until a smooth and stiff dough has formed.
Cover and rest for 10 minutes.
Remove the dough from the bowl and divide it into medium sized dough balls. You will get about 8 to 10 dough balls.
Heat oil in a wok and being rolling the pooris into a medium sized circles. Add a little bit of oil to each dough ball so that it does not stick when rolling into a circle.
Before frying the poori, check the oil temperature by dropping a small piece of the poori dough into the hot oil. If it floats up immediately and doesn’t become brown the oil is at the correct temperature.
Gently place the poori into the whole and fry until it floats and puffs up, then flip it and gently press with a slotted spoon.
Once poori is golden brown, remove it and place on a paper towel lined plate.
Continue with frying the pooris until all are fried.
Serve immediately with halwa or chana masala.