Mix sooji, maida, baking soda and salt in a big plate.

Now add little warm water to knead a stiff dough, the stiffness of the dough should be same as that of the puris.

Cover it with a samp muslin cloth and keep it aside for 30 mins.

Now make small equal sized balls, roll out thin puris.

Cut small rounds with the help of a round cookie cutter or lid of any container.

Fry one by one in very hot oil, otherwise the puris will soak in excess oil and will not puff.

Turn occasionally and fry until golden in colour and crisp.

Dissolve and mix thoroughly, adjust the spices and tanginess according to taste.
Strain to remove any rough bits of the pulp.

Stuffing : In a bowl mix yellow peas, or matra, potato cubes, some pomegranate kernels, coriander leaves, chat masala, pani puri masala and salt. Keep aside.

To Serve: Make a small hole on a puri, add little filling, add chutneys and pani.
Serve immediately.