In a grinder grind all the ingredients with little water to a smooth paste.

Refrigerate until use.

Mix together flour, sooji, salt and baking soda. Add enough water to make a soft dough. The dough can be sticky as the sooji will absorb the excess water. But don't make it stiff.

Cover and set it aside for 30 minutes.

If you feel that the dough is crumbly, touch water and knead the dough until soft and smooth.

Divide into 14 equal portions.

Roll each portion into a thin disc of 3" diameter.

Heat oil and deep fry the puris one by one until crisp and golden on both sides.

You need to toggle between medium and low flame until the puris turn crisp.

When cool serve in airtight jar.

Soak urad dhal for 30 minutes.

Grind it into a smooth paste by adding very little water.

In a bowl mix together the thick paste, rice flour and salt and beat with a spoon until fluffy.

Heat oil and drop spoon fulls into the hot oil.

Cook until golden.

Soak the fried vadas in water for 30 minutes.

Whisk together curd, salt and a little water.

Squeeze the water out of vadas and soak them in the curd.

Refrigerate until further use.

At first I thought of giving all the photos one by one but it would become a very lengthy post. I saw this type of collage at Valli's space and thought it would make the post a little shorter. So here is my try at a collage...

Break the top of puri.

Add some dahi vada pieces.

Add broken papdi.

Add boiled, peeled and cubed potatoes.

Soak boondi in water for 10 minutes, squeeze out water and add.

Add the green gram, chick peas and spice powders.

Add curd, garlic chutney.

Add green and sweet chutney.

Top with sev and coriander leaves.