MAKING

For Puri:

1. In a wide mouth vessel, mix semolina, refined flour, and baking powder.

2. Pour water, little by little to knead into stiff dough. Keep it aside for 30 minutes.

3. Now with the help of baking powder, roll out thin roti. Make it round and cut it with the help of a round cookie cutter or lid of any container.

4. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.

5. While frying, press them in the center allow them to puff up. We want a pocket in each and every puri. Now flip them over and let them cook.

6. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color. Let them cool. Store in an airtight container until ready to use.

For Pani:

7. In a blender add chopped cilantro leaves, chopped mint leaves, and green chili. Blend it into a fine paste.

8. In a bowl add green chutney( blended paste), tamarind water, jaggery water, and cumin powder, black salt, salt, and cold water. Keep in the refrigerator for 2 -3 hrs before serving. Add boondi just when ready to serve.

FINALIZING

9. Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing of chickpeas, roughly mashed potatoes and salt in the centre with some chilled pani (prepared water). Stir the water before using to mix all the masalas.

SERVING

10. Serve homemade pani puri or golgappa or puchkas immediately and enjoy!