First, soak the black chickpeas overnight. Boil the soaked chickpeas and potatoes in a pressure cooker. Once cooled, peel and mash the potatoes, then mix in the chickpeas in a bowl.

In a small pan, add garlic paste, red chili powder, and salt. Add a little water and some oil, then heat until the raw chili smell goes away. Mix this into the potato mixture, add salt to taste, and combine well. The potato masala is ready.

To make the tamarind water, soak the tamarind and dates for 15 minutes. Add water and bring to a boil. Add Kashmiri red chili powder, dry ginger powder, black salt, and salt. Stir in the jaggery, mix well, then turn off the heat and let it cool.

Once the tamarind mixture is cool, blend it into a paste and strain. Add 2 cups (about 480 ml) water, check the salt, and add more if needed. Stir in chaat masala and chill the water in the refrigerator.

To make the tangy mango water, blend the mango, mint, ginger, and cilantro with a little water. Add 2 cups (about 480 ml) water, salt, lemon juice, and chaat masala. Mix well and chill in the refrigerator.

Finely chop the onion and cabbage, add salt and cilantro, and mix. To serve, add masala boondi to both flavored waters. Fill each puri shell with the potato masala, pour in the flavored water, add some salad, and serve.