Take semolina or sooji or rava, atta, baking soda, oil and salt in a bowl. Mix them properly.
Add small amount of water gradually and mix well. I added 1/4 cup water. Adding water depends on the quality of rava. Just make sure the dough should not be very soft or hard.
Cover it with a damp cloth. Keep aside for 30 minutes.
Remove the cloth and knead it again very well. The dough should be elastic, as you roll out the dough easily without any crack.
Divide the dough into 4 equal balls, take each portion and press it with your palms.
Take each portion, roll out with a rolling pin into a thin shaped roti like a phulka, the pooris have to be rolled thin otherwise they will not be puffed up and will be soft after cooling down.
Make small pooris by cutting the big one by small round shaped lid. Remove extra dough and mix it with the remaining dough. Make small pooris from it again.
Heat enough oil in a pan, make sure the oil is hot, add pooris. Deep-fry poori on medium heat until they are golden brown, fry 4-5 poori at a time according to the size of the pan.
Remove and drain on absorbent paper.
There is varieties of stuffing of pani poori, like boiled potatoes, boiled chickpeas, ragda etc. Poured with tangy tamarind or mint water.