For puri, take semolina and all purpose flour (maida). Add salt and bind a stiff dough. Cover the dough with wet muslin cloth for 20 to 25 minutes.

Now, uncover the dough after 20 minutes and knead again for a while. Take a lemon sized portion from the dough and roll it thin.

Now take a round cookie cutter or mould to cut small roundels. Cut the roundels and take remaining dough and roll the thin chappati again. And repeat the process.

Roll each roundel again slightly and put each roundel on a samp cloth.

Deep fry them in a hot oil.

For tangy spicy pani of panipuri, grind Coriander leaves, mint leaves, garlic and green chillies in a mixer jar. Add salt, pepper, cumin powder, black salt, chat masala and panipuri masala. Squeeze lemon juice.

Add 1 tsp fennel seeds and mix everything well.

For mitha pani, boil tamarind and jaggery in some water untill the jaggery melts and tamarind becomes soft. When the mixture cools down grind it. Strain it. Add salt, red chilli powder, coriander powder, black salt and cumin powder. Mix well. Add enough water. Mitha pani is ready.

For stuffing, soak black gram overnight. Drain the water and pressure cook black gram. Boil potatoes too. Add salt, red chilli powder and gujarati daal shak masala and mix everything well.

Now, take puri and make a hole in it. Add stuffing, onion and pour spicy pani and enjoy.

U can either enjoy it with mitha pani.

U can even make a chutney puri dish. Take puris and arrange them on plate. Add stuffing and onion. Add curd and mitha imli pani. Garnish with murmure and sev.