Take the sooji in a big bowl, add oil and water gradually.

Knead it into a smooth dough that shoul not be too stick or too tight. Cover the dough, let it rest for 15-20 minutes.

Now, pull out small units from the smooth dough and roll them flat using a rolling pin.

In a khadi, hear some oil and start frying the sooji purush one by one. Fry until they puff up and turn golden brown from both ends.

Switch off the heat when done strain and let it cool and serve.