Step 1
In a bowl, mix semolina, all purpose flour, and baking soda. Add water gradually to form a firm dough. Let it rest for 30 minutes.
Step 2
Roll out the dough thin and cut small circles using a round cutter. Keep the puris covered with a damp cloth.
Step 3
Heat oil and deep fry the puris on medium flame until they puff up and turn golden. Drain on paper towels and let them cool.
Step 4
Boil the potatoes until tender. Peel and mash them coarsely. Set aside.
Step 5
Soak and boil chickpeas until soft. Mix them with mashed potatoes and add a pinch of black salt. This is the filling mixture.
Step 6
Blend mint, coriander, green chili, and tamarind pulp with water to make the pani.
Step 7
Season with black salt and strain the liquid to remove residue.
Step 8
Chill the flavored water in the refrigerator for at least 30 minutes before serving.
Step 9
Crack the top of each puri and stuff with a spoonful of the potato-chickpea mix.
Step 10
Dip the filled puri into the chilled pani or pour the pani over the filling as preferred.
Step 11
Serve immediately to enjoy the crunchy and tangy burst of flavors in each bite.
