For puris: 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. Other Ingredients Choose puris which have puffed. Make a hole in each as above. Fill with a tiny bit of potato, grated carrot and sev. Put a tiny bit of both tamarind and green chutneys in each. Arrange in serving plate. Sprinkle crushed cumin, salt, red chilli powder. Sprinkle finely chopped onions, sev, a handful of puffed rice(optional). Garnish with finely chopped coriander. Serve immediately.