For Pooris

• Mix together suji, maida, salt and baking soda.
• Add warm water and knead the dough.
• Make   stiff dough, place it under a damp cloth and give rest for 15mins.
• Spread and roll it out on a clean surface.

• While spreading you can lightly oil the surface so that it does not stick.
• Do not use any dry flour for rolling the pooris.

• Fry them in hot oil.
• Press them with the frying spoon so that they puff up.
• Brown them, remove to an absorbant paper.
• Leave for atleast 2 hours for poori to become crisp.

For Teekha Pani

• Mix all ingredients except water and grind it to a fine paste.
• Remove to a bowl and add chilled water.
• Check seasoning, add boondi and keep in fridge.

For Khatti Mithi Chutney

• Mix all ingredients except ice cubes and boil them.
• Once the it becomes thick like chutney, correct the seasoning and remove.
• Keep aside ¼ cup chutney.
• Pour the rest in a container and add ice cubes, chilled water and correct the seasoning again.

For Filling

• Mix all the ingredients
• Keep aside.

For Assembling

• Pop the top of the poori with the thumb, add masala, a dash of the chutney and then dip it in the theekha Pani and serve.
• For the second one, pop the top of the poori with the thumb, add masala and dip it in meetha Pani and serve.