In a bowl, combine flour, salt, sugar, and cooking soda.

Gradually add water and knead into a stiff dough.

Cover and let the dough rest for 30 minutes.

Heat a pan and roast grated coconut until lightly browned.

Add sugar to the roasted coconut and continue roasting until the mixture is dry.

Incorporate crumbled khoya and cook until all ingredients combine.

Stir in raisins and chopped nuts, then set aside to cool.

Divide the dough and filling into equal portions.

Heat oil or ghee in a deep pan for deep frying.

Roll a portion of the dough into a 3-inch diameter circle.

Place a portion of the filling in the center.

Bring the ends of the dough together and seal it well.

Dust lightly with flour and gently roll the filled dough into a 3-4 inch circle.

Repeat for all remaining dough.

Once the oil is hot, reduce the flame to medium-low.

Carefully drop a puri into the hot oil and fry until it puffs up and turns golden brown on both sides.

Remove from the oil and drain on kitchen towel.

Serve hot immediately during tea time.