For Puris:1. Mix together Maida, semolina, Salt, oil and water and make a dough. Keep it at rest for 10-20 minutes.

2.Roll it into a thick roti, cut the small rounds by using cutter/bottle cup. Deep fry it till golden and make a puffed puris.

Potato stuffing: boil potatoes into soft. Peel it off and mash. Add cumin powder, salt and red chilli powder, Chat masala and mix well. Keep it aside

Green peas stuffing: soak green peas in a water for overnight. Next day cook it in pressure cooker with salt up to 3-4 whistles. Drain out the water and keep it aside.

Sweet and sour water: soak tamarind and dates for an hour. Then cook it on a low flame until it turn into complete paste. Add jaggery and salt. Cook it for 5 minutes and take it off from stove. Let it cool. Once it's completely cool, strain out the fibres. Add little water, mix well and keep it aside.

Coriander/green water: grind a bunch of coriander leaves, 1 green chilli, little cumin powder and salt. Strain and take out the water. Add little black salt and water. If required add sugar.

Sweet Curd: take a bowl of thick curd and add 2 tbsp of sugar in it. Mix well till sugar dissolves and keep aside.

Orange water: peel off the orange. Separate fiber, flesh and seed of orange.. take a thin cloth, put flesh on it and squeeze out it's juice. Add a pinch of black salt and keep aside. (Note: Don't keep it for long hours, 'll turn bitter)

Red/tomato and garlic water: chop garlic and 1 green chilli into thin slices and mix it with tomato sauce. Mix sauce and water in the ratio 1:2. Add salt and rest it for atleast 20 minutes.

While serving, stuff puris with mashed potatoes/green peas with chopped onion, tomatoes, green chillies, coriander leaves and sev and fill the puris with green, red, orange, tamarind water or curd+a pinch of chat masala. Enjoy!

Note: Keep paani in refrigrator before serving.