Wash and soak kala chana overnight. Again wash and boil nicely up to 6-8 whistles

Boil, cool and peel off the potatoes upto 3 whistles.

For tangy water wash thoroughly mint leaves, coriander leaves and green chillies. Drain excess water and grind all with some salt into A fine paste.

Now pour this paste in A big bowl and add 4-5 glasses of water. Mix well add panipuri masala and black salt and lemon juice. mix well. Leave it for a minimum 30 minutes so that taste and flavour is infused in the water.

Now strain this water and you will get A smooth tangy water ready. Add ice cubes and let it cool. Serve chilled topped with some salty gram flour balls (boondi).

Finely chop the onions for serving. Take boiled potatoes and kala chana in A big bowl. Add red chilli powder, salt, finely chopped coriander leaves and mix well to be stuffed in the golgappas