Pani Puri (Golgappa/Puchka)

In a bowl, combine 1 cup fine semolina and 1/4 cup all-purpose flour with a pinch of salt. Add hot water gradually, kneading to form a stiff dough.

Cover the dough with a damp cloth and let it rest for 25-30 minutes.

Knead the dough again briefly. Roll out a small portion of the dough very thinly. Using a round cutter or a small lid, cut out small puris.

Deep fry them in hot oil until they puff up and turn golden brown and crispy. Drain on paper towels and let them cool completely. Store in an airtight container.

In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind paste, jaggery, roasted cumin powder, chaat masala, and black salt. Add about 1 cup of cold water.

Blend until a smooth puree is formed.

For a smoother pani, strain the mixture through a fine-mesh sieve, pressing down on the solids to extract all the liquid. Discard the solids.

Add the remaining cold water to the strained liquid. Mix well. Taste and adjust salt, jaggery, or lemon juice as needed to achieve your desired balance of sweet, tangy, and spicy.

Refrigerate the pani for at least 2-3 hours, or until thoroughly chilled. Add ice cubes just before serving.

In a mixing bowl, mash the boiled potatoes.

Add the boiled chickpeas, chopped onion, chopped coriander leaves, roasted cumin powder, chaat masala, red chili powder, and salt.

Mix all the ingredients well until everything is evenly combined. Set aside.

Arrange the puris, prepared filling, chilled pani, sweet tamarind chutney, chopped onions, and sev on your serving station.

Gently tap the top of each puri with your thumb or a spoon to create a small hole.

Spoon a small amount of the potato and chickpea filling into the puri. Add a dash of sweet tamarind chutney if desired.

Carefully pour the chilled spiced pani into the puri until it's almost full.

If desired, top with a few pieces of boondi or sev. Serve immediately and eat the entire pani puri in one bite to experience the explosion of flavors and textures.