Stir the flour and salt in a bowl

Add water little by little to the dough

Until it comes together into a pliable dough. I think we would have used around 1 cup of water but it might differ depending on the quality of the flour. So add it little by little while kneading. You can also add 1 tbsp or so of hot oil (that you are heating for deep frying) to the dough. The final consistency should not be too tight (dry) or too soft(wet).

Knead it well until smooth like below. The dough should not be sticky (only bhi lightly sticky) or feel dry in your hands.

Make small balls out of it. These will depend on how big a fryer you have. We intended to make puri of small-med (probably about 6 inch in diameter).Tips: Do not let the dough sit. Usually for roti(s), I insist on letting the dough sit for some time which makes the dough very soft. But for pooris this rule does not apply (at least that's what I learnt from my mom). She insists that letting it sit makes it prone to soaking up lots of oil while frying. Hence use the dough immediately to ma

Roll it out into small circles with thin-medium thickness. Don't make it too thin else it will come out crispy.

Repeat for all dough. Alternatively heat oil for deep frying.

Hould be hot but not too hot that it smokes. Tips: Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat and instead is also soaking up oil.

Now drop the poori into the oil.

While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface.

This helps the poori to puff up.

Turn it so that it gets evenly reddish brown or golden yellow (however you prefer)

. Place it on paper towel to drain off any oil. If fried right, it wont retain oil.

Serve it with side dish of your choice. The famous combo is with Potato Masala (a curry made with potatoes) and also Chole (chickpeas curry). I also know many South Indian families who enjoy it with a condiment called as Pudina Thogayal which is a chutney made with mint and tamarind.

THEEKA PANI PREPARATION:
firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind.
blend to smooth paste adding water as required.

Transfer theeka pani puri paste into a large bowl.

Add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water.

Mix well and theeka pani is ready to enjoy with golgappa.

ALOO STUFFING PREPARATION:
firstly, in a small bowl take 3 potato, ½ onion and 2 tbsp coriander.
also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt.

Mix well making sure everything is well combined.

Aloo stuffing is ready to enjoy with puchka