Mix mint and coriander leaves and wash it twice. Add into mixture jar, then add green chilis, black peppercorn, clove, cumin seeds, ginger, salt, black salt and 1 lemon juice. Add 2 pc of ice to get the fresh flavor and original color. Make a smooth paste and add it into a big vessel. Add the required amount of water, black salt and lemon juice. Mix well and keep into the fridge for 1 hour.

For Hajma flavour - in a hand grinder add roasted cumin seeds, asafoetida and sugar. Grind them and add black pepper powder.

Add into vessel and add sugar diluted water, black salt lemon's juice and require amount of water. Chill for an hour. Mix cooked chana n potato. Add dry spices, salt, finely chopped coriander and mix well.

Servr chilled both water, hajma and mint with puri and aloo chana mix.