For perfect phuchka shells, use fine sooji and maida in equal parts, and the oil must be smoking hot—test with a tiny dough piece; it should puff instantly. Many say more flour, but my mother taught me equal parts gives the right crispness that holds the tamarind water. Every Sunday, my family gathers to make them, and I know the joy is in that first puff, like the surprise in my son's eyes when he gets it right.
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