Pani Puri

In a mixing bowl, combine semolina, all-purpose flour, and salt. Slowly add warm water and knead into a stiff dough. Cover with a damp cloth and let rest for 20 minutes.

In a blender, combine mint leaves, coriander leaves, green chillies, ginger, and 1/2 cup water. Blend into a smooth paste. Transfer to a large bowl, add 2 cups cold water, black salt, roasted cumin powder, chaat masala, and mix well. Adjust salt and spice to taste. Refrigerate until serving.

Soak tamarind paste and dates in 1/2 cup warm water for 15 minutes. Blend into a smooth paste. In a small pan, heat the paste with 1/4 cup water, cumin seeds, and a pinch of salt. Simmer for 2 minutes until thickened. Let cool.

In a bowl, mix diced boiled potatoes, boiled chickpeas, chopped onion (if using), and a pinch of chaat masala. Set aside.

Divide the dough into small balls (about the size of a marble). Roll each into a thin round disc (approx. 2 inches diameter). Heat oil in a deep pan over medium heat. Fry the puris in batches: gently press each disc into the oil with a slotted spoon; it will puff up. Fry until golden and crisp, about 30 seconds per side. Drain on paper towels.

Make a small hole in the top of each puri. Fill with a spoonful of potato-chickpea mixture. Add a drizzle of tamarind chutney and coriander chutney if desired. Top with a spoonful of the chilled pani. Serve immediately, as the puris will soften if left standing.