Take both flours in a bowl, add caraway seeds/ajwain and salt mix well.
Add oil and mix it into the flour till it resembles the breadcrumbs.
Knead a soft dough and keep it covered for 10 minutes.
To make the katoris, take stainless steel bowls or you can take any single muffin cups.
You can take any size bowls you prefer. I got 8 edible bowls with this size of the bowl that I used.
Divide the dough into 8 equal portions.
Roll out a thin circle of the dough. Pierce the discs with the fork.
Grease the outer side of the bowl with oil, and wrap the dough around the bowl.
Heat oil in a kadhai or heavy bottomed pan. To check whether the oil is ready for frying, drop a small ball of dough in oil, it should sizzle and immediately rise to the surface.
Carefully drop katoris in oil, when it starts to fry, the katoris/bowl will fill with oil, use a pair of tongs to handle the frying katoris.
Once the dough starts turning light brown, carefully take out from oil.
When the katoris are warm enough or when you can handle these, take out the fried papdi.
The fried papdi or bowls will come out easily. If these are sticking to the bowl, use a knife and carefully take out the papdi.