Take semolina, maida, baking soda and salt in a wide mouthed bowl and mix well.

Add water in small incremental quantities and bind stiff dough.

Cover it with a damp cloth and keep aside for 20-25 minutes.

Remove the cloth and knead again until smooth texture.

Divide dough into 4 equal portions. Take each portion and give it a round shape like ball. Press it between your palms and place on rolling board.

Roll it out using a rolling pin into round shaped roti with thickness like phulka roti or chapathi (approx 1-2 mm). Do not roll it very thin or very thick. If it is very thin then puri will not puff up while deep frying and if it is thick then puri will not turn crispy after deep frying. Hi

Make small round puris by cutting it using a round shaped small lid

Heat oil in a deep frying pan over medium flame for deep frying. When oil is medium hot, take 5-6 puris and slide them gently in oil (do not drop them together – do it one after another). Press each puri a little with spatula (to puff them up). Deep fry them until crispy and light golden brown

Add 1 to 1.5 tablespoon chopped coriander leaves
Then add ¼ teaspoon red chili powder, 1 teaspoon chaat masala and 1 teaspoon roasted cumin powder. Also add salt as per taste.

Roasted Cumin Powder – 25 g

Red Chilli Powder – 25 g

Black Pepper Powder – 10 g

Fennel Powder – 10 g

Black Salt – 1 tsp

Salt to taste Mix all the ingredients well and store in a jar.

When you want to use it, Add 2 litres of water to the paste and 2 tbsp of Pani Puri Masala Powder and mix well.pani Puri Pani is ready

In a bowl add boiled channa,Add 1 to 1.5 tablespoon chopped coriander leaves
Then add ¼ teaspoon red chili powder, 1 teaspoon chaat masala and 1 teaspoon roasted cumin powder. Also add salt as per taste.

Keep everything ready before you start assembling the pani puri.

First crack the top pooris with the spoon or your fingers. Then stuff the boiled channa filling in the pooris. 

Then add a few teaspoons of the khattq meetha pani or as per your choice

The pani puri is ready to serve. they have to be had immediately. Or else the puris become soggy.