In a bowl add fine semolina, all purpose flour, baking soda and salt. Mix well.

Add club soda or sparkling water. Mix well.

Add water as required to make a dough. The dough should not be too tough or soft.

Knead the dough for 8-10 minutes.

Place the dough in a bowl and cover with a wet kitchen towel. Let the dough rest for 30 minutes.

Once rested, knead it again for a couple of minutes.

Divide the dough into 5- 6 equal parts.

Using one dough ball, roll it out to a disc of 1.5-2 mm thickness. Keep the other dough balls covered with wet towel.

Using a cookie cutter of 4-5 cm diameter cut out discs. Place the discs under a wet kitchen towel so they do not dry out.

Collect the leftover dough cuttings and save them. Repeat for all the dough balls and for the saved dough cuttings.

Heat the oil in a wok or pan till hot. Keep the flame high when putting the puris to fry.

Do not overcrowd the pan. Put about 5-6 puris depending on the size of the pan.

Lower the flame to medium high and fry the puris pressing them down with a spatula.

Once they puff up, turn them over and fry till golden brown.

Remove from oil and place the puris on paper towels to drain off excess oil.

Store in an airtight container once completely cool. Enjoy as pani puri with sweet dates tamarind chutney, spicy mint pani and various fillings. Detailed recipe for Pani Puri here.