1. In medium-sized bowl with wooden spoon, stir all-purpose flour, whole-wheat flour, water, salt, and 1 1/2 teaspoons salad oil until well mixed (mixture will be very dry).
2. In bowl, knead dough until it holds together and is smooth, 10 minutes. Shape into ball; place in greased bowl, turning to grease top. Cover with plastic wrap; let rest 10 minutes.
3. Meanwhile, in 12-inch skillet over medium heat, heat 1 inch salad oil to 400°F. on deep-fat thermometer (or use electric skillet set at 400°F.). With hands, shape dough into 20 balls. On lightly floured surface, with floured rolling pin, roll each ball into paper-thin circle, 4 inches in diameter (edges will be ragged). Keep remaining dough and finished circles covered with plastic wrap to prevent them from drying out.
4. Drop circles, 1 at a time, into hot oil. With back of slotted spoon, gently hold circle under surface of oil until it puffs up, about 10 seconds. Fry until golden brown, about 20 seconds more, turning once. With slotted spoon, remove Poori to paper towels; drain.