Pani Puri

1.In a mixing bowl, combine the semolina, all-purpose flour, salt, and enough water to make a smooth dough.

2.Cover the dough with a damp cloth and let it rest for 20-30 minutes.

3.Divide the dough into small equal-sized balls and roll each ball into a thin circle.

4.Heat oil in a deep pan and deep fry the puris until they turn golden brown and crispy. Remove from the oil and drain excess oil on a paper towel.

5.In a bowl, mix together the boiled and mashed potatoes, boiled chickpeas, chopped onions, chopped coriander leaves, chaat masala, roasted cumin powder, and salt. Mix well to combine.

6.In a blender, blend together the coriander leaves, mint leaves, green chilies, lemon juice, salt, and enough water to make a smooth chutney.

7.In a small saucepan, heat the tamarind pulp, jaggery, roasted cumin powder, red chili powder, salt, and enough water to make a thick chutney. Cook until the jaggery melts and the chutney thickens.

8.In a blender, blend together the mint leaves, coriander leaves, green chilies, roasted cumin powder, black salt, black pepper powder, chaat masala, ginger paste, tamarind pulp, lemon juice, salt, and enough water to make a tangy water.

9.To assemble the Pani Puris, gently crack the top of each puri and fill it with a spoonful of the potato filling.

10.Drizzle some green chutney and sweet tamarind chutney over the filling.

11.Pour the tangy water into each puri and garnish with additional chopped onions and coriander leaves, if desired.

12.Serve immediately and enjoy the flavorful and tangy Pani Puris!