For the Puris:

• • 1 cup semolina (sooji/rava)

• • 3 tablespoons all-purpose flour

• • A pinch of baking soda

• • ½ teaspoon salt

• • Warm water as needed

• • Oil for deep frying

For the Mint-Cilantro Water (Pani):

• • 1 cup fresh mint leaves, packed

• • 1 cup fresh cilantro leaves, packed

• • 2-3 green chilies (adjust to taste)

• • 1 inch piece ginger

• • 2-3 cloves garlic

• • 2 tablespoons tamarind pulp

• • 1 tablespoon cumin powder

• • 1 tablespoon chaat masala

• • 1 teaspoon black salt (kala namak)

• • ½ teaspoon regular salt

• • 1 tablespoon lemon juice

• • 4 cups cold water

• • 1 tablespoon jaggery or brown sugar

For the Potato Filling:

• • 3 medium potatoes, boiled and diced

• • ½ cup boiled chickpeas

• • 1 small onion, finely chopped

• • ½ teaspoon cumin powder

• • ½ teaspoon red chili powder

• • ½ teaspoon chaat masala

• • Salt to taste

• • 2 tablespoons chopped cilantro

For Garnish:

• • Sweet tamarind chutney

• • Spicy green chutney

• • Finely diced onions

• • Fresh cilantro leaves