Step 1: Preparing the Puri

• Make the dough: In a large mixing bowl, combine semolina (sooji), all-purpose flour (maida), a pinch of salt, and baking soda. Slowly add water to form a smooth, stiff dough. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

• Rest the dough: Cover the dough with a damp cloth and let it rest for 15-20 minutes.

• Roll the dough: Once rested, divide the dough into small balls and roll them out into small, thin circles (puris). You can use a round cutter to get perfect, uniform puris.

• Fry the puris: Heat oil in a deep frying pan. Once the oil is hot, drop the puris in small batches and fry them until they puff up and turn golden brown. Remove them from the oil and drain them on a paper towel to remove excess oil.

Step 2: Preparing the Pani (Spicy Water)

• Blend the ingredients: In a blender, combine fresh mint leaves, coriander leaves, green chilies, tamarind pulp, black salt, roasted cumin powder, chat masala, lemon juice, and regular salt. Add a little water to blend into a smooth paste.

• Prepare the water: Add the paste to 4 cups of cold water, and mix well. Taste the pani and adjust the seasoning with salt, sugar, and lemon juice according to your preference. If the pani is too thick, you can add more water to achieve the right consistency.

• Chill the pani: For the best experience, refrigerate the pani for at least 30 minutes to let the flavors meld together. Step 3: Preparing the Filling.

Step 3: Preparing the Filling

• Prepare the filling: In a bowl, combine boiled and mashed potatoes, cooked chickpeas (or boiled moong beans), roasted cumin powder, red chili powder, and salt. Mix well and taste for seasoning. Garnish with chopped coriander leaves.

Step 4: Preparing the Tamarind Chutney

• Make the chutney: In a saucepan, add tamarind pulp, jaggery (or sugar), black salt, roasted cumin powder, and a little water. Cook the mixture over low heat, stirring occasionally, until it thickens to a syrupy consistency. Taste and adjust sweetness or sourness to your liking.

• Cool the chutney: Let the chutney cool to room temperature before using it.

Step 5: Assembling the Pani Puri

• Stuff with filling: Carefully stuff each puri with the potato-chickpea filling.

• Add tamarind chutney: Drizzle a little tamarind chutney over the filling for a sweet contrast.

• Add spicy pani: Dip the stuffed puris into the chilled spicy pani, making sure they fill up with the tangy water.

• Serve immediately: Serve the pani puris immediately to ensure they stay crispy. You can serve the pani separately in a bowl, and guests can dip their puris themselves for a fun, interactive experience!

• Poke a hole in the puri: Gently make a hole in the center of each puri using your finger or a spoon.