Crispy hollow semolina balls filled with spiced potatoes and tangy mint-coriander water.
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Mix semolina, flour, and warm water to form a stiff dough; knead for 5 minutes and rest under a damp cloth for 30 minutes.
Roll out the dough very thinly and cut into small circles using a cookie cutter or a small lid.
Heat oil in a deep pan and fry the circles on medium heat, pressing slightly until they puff up and turn golden brown.
Blend mint, coriander, green chilies, and tamarind with a little water to create a smooth green paste.
Mix the green paste with 4 cups of chilled water, black salt, and chaat masala to make the 'Pani' (spiced water).
In a separate bowl, mix mashed potatoes and boiled chickpeas with a pinch of salt and chili powder for the filling.
Gently poke a hole in the center of a fried puri using your thumb.
Stuff with a teaspoon of the potato mixture, dip into the spiced water, and serve immediately.
