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. You may use a sharp edged lid of a bottlle, 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. For the spicy pani: Wash and drain coriander and mint. Put in a mixie. Add all other ingredients except water. Blend till a smooth paste is formed. Mix into the water. Stir well for 3-4 minutes. Strain with a sieve. Do not throw away the residue, refer note. Place in fridge and chill for 2-3 hours. For accompaniments: Chickpeas: Pressure cook till done. Potatoes: Skin jackets. Cut into tiny cubes. Boondi: Dip in boiling water for 2 minutes. Drain, press out and cool. Add crushed jeera, salt and chopped coriander to each accompaniment and mix well. Put in bowls and place in fridge. To serve: Place the crisp cooled puris in a large platter. Serve chilled water in deep bowls. Place the accompaniments in centre to be taken as desired. continued in part 2