1.Make the wheat-ragi-moringa shells

Combine all dry ingredients(flours,moringa powder,salt)in a bowl.

Add olive oil and mix well.

Gradually add water,kneading until you have a soft,pilable dough.

Cover the dough and let it rest for 30 minutes.

Divide the dough into small balls and roll them out into thin circles.

If you have a Pani puri mode,use it to shape the dough into small cups.Altetnatively bake thecircles at 180°c(350°F) for 10-12 minutes,flipping halfway through,until golden brown and crispy.Let them cool completely before filling.

2.Make the filling:
* Combine sprouted mung beans, cucumber,tomatored onion, cilantro,and chat masala powder in a bowl.Mix well.

3.Make the chutney:
Combine mint leaves,cilantro,green chilli(if using) ginger, lime juice,and salt in a blender until smooth.

4.Make the Pani:
*Combine water tamarind pulp,mint chutney,black salt,ground cumin,and chilli powder(if using)in a bowl.Mix well until everything is dissolved and the Pani has a tangy flavour.

5.Assemble the Pani puri:
*Carefully fill each wheat-ragi-moringa shell with ming bean mixture
*Drizzle with mint chutney and then dip the shell in the Pani just before eating

Tips:**

* You can adjust the spiciness of the pani by adding more or less chili powder.
* For a vegan option, use water instead of olive oil in the dough.
* You can also use other fillings for your pani puri, such as cooked chana masala or mashed potatoes.
* Serve the pani puri immediately, as the shells will soften if they sit for too long.

This recipe offers a healthier alternative to the traditional fried puris, utilizing the benefits of whole wheat, ragi, and moringa for a nutritious and delicious twist on classic Pani puri