In a wide mixing bowl take sooji, baking soda, oil and mix it well.

Add water in small quantity to make a stiff dough. Cover it with damp cloth (wet napkin) for 20 minutes.

Remove the cloth and knead again until dough get smooth texture.

Divide dough into 2 equal portion, take one portion and give it a round shape like ball and press it between your palm and place on rolling board.

Roll it in round shape like roti, do not roll it very thick or thin.

Make small round puri with the help of small round shape cutter.

Remove extra dough and mix it with remaining dough. Now heat oil in a deep kadhai, to check the greatness level of oil slide one Puri in oil and check its hot enough or not.

Once the oil is hot enough to fry out the puri's put the flame on medium.

Now slide 5-6 puri's at a time and press lightly with spatula to puff them up properly.

Deep fry them until they turn crispy and light golden in colour.

Take them out and place on kitchen napkin to absorb extra oil from puri’s. Store them in airtight container.

Note – • Knead soft dough with semolina. Knead and mash the dough until it becomes smooth. If cracks appear on it then it is not kneaded well or may be it is hard. • If you want you can make a big thick round shape roti and cut with a small round shape cutter and roll out each Puri individually, as I have done. • Roll it evenly by gently pressing it with rolling pin. It should not be thin otherwise it won’t puff up. • Oil should be very hot for frying gol gappa puris.