Mix maida, sooji and salt in a large bowl and make a well in the center.
Add warm oil to the well, slowly mix in the flour. Add water as needed and make firm dough (thicker than chapathi dough). Cover and set aside for 10-15minutes.
Roll out into 4”-5” diameter puris. Deep fry until golden and remove onto paper towels to absorb excess oil. Serve hot with any curry.
To make Aloo Kurma:
Grind onions, chilies, ginger, garlic, coriander and mint into a smooth paste.
Add 1tbsp oil in a pressure cooker, add the onion paste and sauté till slightly golden. Add potato, sauté for 5 minutes. Add coconut milk, yogurt, salt and 1cup water. Cover and cook for 2 whistles. Serve with puris.
We had our puris with this is a quick and easy kurma that my MIL made.