Puri Recipe for Pani Puri:
First, in a large bowl, combine 1 cup semolina and 2 tablespoons all-purpose flour.
Add 3 tablespoons oil and mix well so the semolina is moistened.
Now add 1/4 cup warm water and start kneading.

Knead for 5 to 8 minutes or until a dough forms.
Sprinkle water as needed and knead into a soft, smooth dough.
Cover the dough and let it rest for 20 minutes.
After 20 minutes, knead again for 2 minutes.
Pinch off small pieces of dough, about the size of a small ball.

Roll each piece into a thin, round disc. Make sure they are very thin.
Deep fry the discs in hot oil, but do not overcrowd the pan.
When the puris puff up, flip them over. Fry on medium heat until both sides are golden brown and crisp.
Remove and drain on paper towels to absorb excess oil.

The puris are now ready for pani puri. Once completely cooled, store them in an airtight container for up to a week.

To prepare the potato filling:
In a small bowl, combine 3 boiled and mashed potatoes, 1/2 finely chopped onion, and 2 tablespoons chopped cilantro.
Add 1/2 teaspoon cumin powder, 1/2 teaspoon chaat masala, 1/2 teaspoon black pepper powder, 1/2 teaspoon Kashmiri red chili powder, and 1/2 teaspoon salt.
Mix well. The potato filling is ready to serve with the puris.