Take sooji and put it in a bowl, add oil and mix nicely

Now add little water and knead a tight dough, cover and keep it for half an hour

After half an hour uncover it and knead it once again into a smooth textured dough, then make small small balls from the dough

Then roll them into small small thin pooris and keep them under a moist cloth for 15 minutes. Then heat oil for deep frying in a kadai, first on high flame, then make the flame medium. Now slide the pooris in the hot oil, one by one, and fry them by turning at regular intervals, until becomes light brown and crispy, then take them out on an absorbant paper, let them cool down completely then store them in an airtight container

Now prepare the aloo masala, in a mixing bowl combine together boiled and mashed potatoes, boiled chane, tamarind pulp, lemon juice, red chilli powder, jeera powder, kala namak, green chilli, coriander leaves and salt, mux them well, the masala is ready

For Boondi wala Pani, in a big bowl put water, tamarind pulp, mint and green chilli paste, kala namak, jeera powder, red chilli powder and salt, mix them well, then add colourful boondis, the pani is ready

Now for serving, arrange the puchkas in a bowl, water in a handi and masala in another bowl, enjoy