Instructions

1. Mix semolina, flour, baking soda and oil, add water as needed to make a firm pliable dough, knead well to smooth.
2. Cover with a damp cloth and let rest for 20 minutes.
3. Knead again and divide into 4 equal parts.
4. Take one part, and roll a large thin disc with a rolling pin, make sure there are no cracks.
5. Cut 1 1⁄2 inch circles (about 18) with a cookie cutter.
6. Keep covered with a damp cloth.
7. Repeat with the remainder of the dough.
8. Heat oil on medium high and deep-fry until puffed and golden.
9. Press puris with a skimmer to help puff.
10. Remove and drain on a paper towel.
11. Puris should be crisp.

Instructions

1. Blend all the ingredients, except water, with 2 ice cubes until smooth.
2. Add water, stir and let rest for 5 minutes, then strain.
3. Mix the unstrained, in the filling.
4. Add 2 tbsp boondi in the water (optional).

Instructions

1. Mix all the ingredients, including the strained mixture, together. (Minus the topping ingredients)
2. To serve, place a few puris on a plate.
3. Place a bowl of pani on the side for pouring or dipping.
4. Break puris in the center and place one teaspoonful of the filling inside.
5. Layer with the topping ingredients.
6. Finally pour pani on top or dip in the pani, and eat it whole at once.