Cooking Instructions
To make Puri:

Mix the above ingredients with cold water and make it into smooth stiff dough. Cover the dough with a wet cloth and place in a bowl. Keep the bowl in another bowl filled with ice cubes. Set aside for 15 minutes. Make small even sized (round biscuit size) balls from the dough and roll into small circles. Put one by one in hot oil and press well with ladle to puff up. Fry till crisp and golden brown. Fry on medium flame. Store in an air tight container.

To make Pani:

1. Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
2. Grind together mint leaves, chopped coriander, ginger, chillies and cumin seed powder to a smooth consistency in a blender.
3. Transfer the paste into a large bowl. Add 1 litre of water, tamarind water and continuously mixing the contents. Add black salt and salt. Mix well.
4. Refrigerate for about 2 hours to ensure proper blending. Keep the water cool for a better taste.

For The Sweet Chutney:

1 cup Gud(jaggery)
1 cup tamarind pulp
1 cup Dates
1 cup water
1 teaspoon powdered Jira
Half teaspoon red chilli powder

Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool

SERVING :
Boiled and diced potatoes- 1/2 cup
Green gram- 1/4 cup (soak green gram for 6 hrs and pressure cook for 1 whistle) Black Chana -1/4 cup (soak black chana for 6 hrs and pressure cook for 2 whistle)

Later add some red chilli powder, chat masala to the Boiled potatoes.

Final Serving Method:

Make a hole with thumb on top of each pani puri. Put little cooked green gram, boiled potato, black chana & little sweet chutney and fill it with green chutney (pani). Serve immediately.