To make pani puri, combine whole wheat flour, semolina, and baking soda in a bowl. Add water and knead into a stiff dough. Let it rest for 20 minutes. Divide the dough into small balls and roll them into small oval puris. Heat oil in a deep pan and fry the puris on medium heat until golden and crisp.

Once the puris are fried, remove them to a plate. Boil and chop the potato. In a blender, combine cilantro, green chilies, mint, salt, black salt, and lemon juice. Blend into a chutney. Transfer the chutney to a bowl, add cold water, and mix in a little more salt and black salt. The tangy cilantro-mint water is ready. Soak tamarind in water in a separate bowl for 30 minutes. Once soft, mash the tamarind and strain the water. Add a little powdered sugar, salt, black salt, and red chili powder to the tamarind water to make a sweet and tangy chutney.

Mix the tamarind chutney into the cilantro-mint water. Now you have two types of flavored water. Chill in the refrigerator and add some boondi to the water. Your pani puri is ready!

Enjoy pani puri with two kinds of tangy, sweet, and spicy water!