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Pani Puri

For the Puri:

1. In a bowl, mix semolina, all-purpose flour, baking soda, and a pinch of salt.
2. Gradually add water and knead the mixture into a stiff dough.
3. Cover the dough and let it rest for about 15-20 minutes.
4. Take small portions of the dough and roll them into small balls.
5. Roll each ball into a small disc, keeping them thin.
6. Heat oil in a pan for deep frying.
7. Fry the rolled discs until they puff up and turn golden brown.
8. Remove from the oil and place them on a paper towel to absorb excess oil.

For the Pani (Spicy Water):

1. In a blender, combine mint leaves, coriander leaves, green chilies, and ginger. Blend into a smooth paste.
2. Strain the green paste to extract the juice.
3. In a large bowl, mix the green juice with cold water.
4. Add tamarind pulp, lemon juice,and 2 tbsp Shyam Pani Puri Masala
5. Chill the pani in the refrigerator for at least 1-2 hours.

Assembly:

1. Make a small hole in the center of each puri.
2. Stuff the puris with a mixture of mashed potatoes, boiled chickpeas, chopped onions, and sev.
3. Pour the chilled pani into each puri using a spoon or a small funnel.
4. Optionally, top with sweet chutney and chopped coriander leaves.
5. Serve immediately and enjoy the burst of flavors!