First take suji, all-purpose flour and maida in a big mixing bowl. Add oil mix well. Now add baking soda. Mix thoroughly.
Add water 1 to 2 tablespoon at a time and start kneading the dough. Keep adding the water until you get an elastic dough that is neither too soft nor too stiff.
Cover the dough with a damp cloth or paper towel Set aside for 30 minutes. After resting time, knead the dough again for 2 to 3 more minutes.
Roll it evenly to a diameter of 8 to 9 inches approx. Using a round cutter, cut out the circles. Collect the scraps, knead again and roll it out.
Heat oil well. The puri should sizzle, float and puff up immediately. Gently add 3 to 4 puries in the oil.