Mix atta and rava and knead a medium dough like paratha
Do not add salt or soda Cover and rest the dough for 1 hour
Make tiny portions of the dough, 8-10 at a time
Grease rolling pin and base with oil and roll out small puris. Note to roll them out evenly. The puri should not be thick at some part and thin at the other. Roll out evenly. Arrange on a plate and cover with a wet cloth to avoid drying

Heat oil piping hot and fry the puris. Tap each puri with ladle to puff them up. Once all have puffed simmer gas. Turn and fry until crispy. Put 8-10 at a time for frying.

The puris will get dark in colour as wheat flour has been used. Take out the crispy puris on a strainet and allow to drain the oil
Then fill the puris in an airtight container. Serve when desired with tasty sweet chutney, mung, potatoes and tempting fudina pani.