In a mixing bowl add semolina/sooji. Add salt as needed and baking soda along with 1 tablespoon hot oil.
Mix it well until the mixture looks crumbly. Add all purpose flour and mix it up.
Add water little by little and mix until it is crumbly.
Knead the dough until it becomes stretchy. Continue kneading it for another 4-5 mins until it is smooth.
Add a few drops of oil and keep it covered for about an hour.
Knead it again for a couple of minutes and split the dough into equal sized balls.
Take a ball of dough and dust it in some all-purpose flour. Roll it into a circle of even thickness 2mm.
Using a cookie cutter or a lid with sharp edges, cut into small sized puris. It is better to use cutter with 2-3cms diameter to get uniform shaped puris. Remove the puris and roll the rest of the dough back into a circle. Repeat this until all dough is used up.
Meanwhile heat oil for deep frying. As the oil is hot, set the flame on medium. You can drop a small piece of dough and if it comes up immediately, the oil is ready.
Drop 2-3 puris into the oil. They will puff up immediately. If required, gently press the puris with the slotted spoon to help them raise up. Flip them around and fry until the puris are golden and crispy.
Remove the puris and drain off excess oil and place them on a tissue. Repeat this with rest of the puris.
Once they come to room temperature, store them in an airtight container. The puris stay fresh for upto a week or ten days.