Mix, aata, sooji, maida, baking soda and salt in a thhali/big plate
Now add little warm water to knead a stiff dough.
The stiffness should be same as for the puris.
Cover it with a damp muslin cloth and keep it aside for 30 mins.
Now make very small equal sized balls, roll out thin small puris.
I have made individual aata pani puri or golgappe.
Heat the oil in a kadhai, the oil should be hot before frying otherwise the puris will soak in excess oil and will not puff.
Slip the puris one by one in hot oil and pour hot oil on puris with the help of a ladle.
Flip them occasionally for the even color and crispness.
Take out on absorbent paper.
Stuffing : In a bowl mix yellow peas, some sprouts,roughly mashed potatoes, 1/2 teaspoon pani puri masala and salt. Keep aside.
To Serve: Make a small hole in the centre of the puri or golgappe , add little filling, add chutneys , curd, pomegranate kernels, sprinkle pani puri masala, chaat masala, some bhujiya, boondi, coriander leaves.
Then add 1 teaspoon each of khatta green pani and imli ka paani and Serve immediately.
Enjoy endlessly.
