Mix together sooji, maida and salt.

Add enough water to make a slightly sticky dough.

Cover and set aside for 30 minutes.

The sooji will absorb the water and the dough will be crumbly and dry.

Sprinkle water and start kneading the dough.

Sprinkle and knead until you get a nice soft non sticky dough.

Divide into 6 equal portions.

Divide each portion into 10 equal portions again.

You will end up with 60 puris.

Heat oil.

Place all the dough balls in a plate and cover with a cloth so that it won't dry.

Take 6 - 7 balls at a time, roll into puris of even thickness and drop into hot oil.

Press with a ladle and you will see it puffing up.

Turn flame to medium low and fry the puris until they are golden and crisp and there is no sizzling in the oil.

Drain oil and transfer to a bowl.

Finish off all the puris. Once cool, place in an airtight jar and use when needed.

Boil, peel and mash potatoes.

Add the sprouts, salt, red chilly powder, chat masala, bvlack salt and coriander leaves.

Combine all the ingredients and transfer it to a serving bowl.

Grind together mint, coriander, green chillies.

Add it along with the other ingredients.

Chill for 3-4 hours before serving.

Mix together all the ingredients and chill for 3 - 4 hours before serving.

Mix all the ingredients and chill for 3-4 hours in refrigerator.

Strain the pani before serving.

Arrange the puris on a platter.

Make a small hole in the centre of each puri and stuff it with the filling mixture.

Dip the puri in the pani you want and serve it immediately on a small plate.