Phuchka

Combine semolina, atta flour, baking soda, and salt in a large bowl. Gradually add 100 grams of water and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

Divide the dough into small portions. Roll each portion very thinly into a large circle. Using a small round cutter, cut out small puris. Collect the dough scraps, re-knead, and repeat.

Heat vegetable oil in a deep kadai or pan over medium-high heat. Gently drop a few puris into the hot vegetable oil. Press lightly with a slotted spoon to help them puff up. Fry until golden brown and crisp on all sides. Remove with the slotted spoon and drain excess vegetable oil on absorbent paper. Let the puris cool completely.