Now add oil and the yogurt mix and mix to make a semi soft dough.
You can add water if needed to make the dough
Make equal size balls from the dough and keep aside.
Roll to make small and thick poori from the balls.
You can either roll them with the rolling pin or use two polythene sheets and put the ball between them and then roll the poori.
OR just pat with fingers and make poori, Do what ever method suits you , but roll them thicker then the normal poori.
Heat oil in a deep wide pan and deep fry these pooris/ dhebra on medium-low heat till they turn nice golden in colour.
Drain in a paper napkin when done to absorb the extra oil.
You can easily store these for 3-4 days on room temperature.
Serve hot bajra dhebra/ vada with aloo sabzi ,curd ,pickle ,chutney and a cup of masala chai.