Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball. With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter. Approx. 1 1/2? diameter. You may use a sharp edged lid of a bottle, if the size is alright.
Remove the frills formed and mix into remaining dough..
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same. No dough is then put back in frill form.
Choose puris which have puffed. Make a hole on one side by giving a sharp tap with index finger. Fill in a tiny bit of moong, potato, sev,
onion as desired.
Arrange in serving or individual plates. Pour fresh beaten curds to cover each puri. Drizzle a bit of green and tamarind chutneys Sprinkle
salt, crushed cumin and a pinch of red chilli powder.
Garnish with sev and chopped coriander. Serve immediately.