Take jaggery and 1/4 cup water in any vessel and cook until jaggery melts completely. Strain the jaggery water and use it for kneading dough.
Strain flour in any vessel. Add ghee and oil in flour and mix well. Pour the jaggery water in flour and knead bit tight and stiff dough for poori. Cover and keep aside the dough for 20 minutes to set. Dough for making pooris is now ready.
Preheat ghee or oil in a pan. Divide the dough in 10 equal parts and make round dough balls. Take 1 dough ball and roll into 3-4 inch diameter poori. Now place the rolled poori in hot oil. When poori turns puffy, flip the side and fry until it turns golden brown from both side.
Likewise fry all pooris.
Mouth watering sweet til (sesame seeds) poori is ready. Serve steaming hot poori with potato masala curry, peas-potato curry, tomato-potato curry or any other curry or sabzi you relish eating the most, curd, raita or chutney and enjoy eating.