Sprinkle warm water/Soda just enough needed and make a crumbly looking sooji..Then add rice flour and wheat flour and knead well for 10 minutes and add a tsp of oil towards the end.

The dough should be stiff and smooth,so better be careful while adding.Keep aside for 15 minutes. Roll in the dough on a clean counter top.Make sure Roll it very thin.

Cut into small rounds using a lid(I used Cork of a bottle). Take out the rest, of the dough and roll, knead again with the rest of the dough and repeat to finish all the dough.

Heat oil and when hot, fry the pooris. Immerse the puris with ladle in oil to make it puff nicely. If oil is hot only the puri will puff. Once puffed, put the flame in low and cook over medium flame till crisp.

While deep frying, use enough oil.
Oil must be super hot while you drop the puris. Later once puffed up nicely, then put the flame to low and cook for few minutes until golden.

You must be patient to cook the puris to get it crisp, cannot cook in high flame and get the result. Only low flame cooking will work.

You can store in airtight container for a week.
puri recipe for chaat.

Method for sweet tamarind dip

In a mixing bowl soak Tamarind along with Jaggery and dates for around 2 hours..Do not use too much water for soaking,just dip all.

Once all gets soaked grind it into a smooth puree...thereafter shift that puree into a vessel and place it on stove top add little water at thus stage...give a boil...followed by adding red chilli powder and black salt...

Here the sweet dip for pani puri is ready...dilute it by adding water by keeping a medium thick consistency.

Method for tangy sour water

Clean Wash and cut dhania and Pudina...followed by grinding it into a smooth puree along with adding green chilli ginger and garlic...

Pour two glasses of water in a broad deep vessel...into it add the ground puree along with Amchur pani puri masala lemon juice and some salt...mix and shake it well..

Here the TEEKHA KHATTA PANI is ready for pani puri.