Take Wheat flour, Barnyard millet flour and salt in a bowl. Add water little by little and knead into a soft dough. Set aside for 15 mins.
Divide the dough into small balls and roll it into chapatis.
Then heat oil in a kadai and slide the pooris slowly and press it with the help of ladle to help it raise well.
Then turn it over and fry both the sides till golden and the serve.
