In a mixing bowl, add 1 cup coarse rava (semolina), ½ cup wheat flour, and ¼ tsp papad khar. Mix well.

Gradually add ¾ cup water and knead into a tight and stiff dough.

Cover the dough with a moist cloth and rest for 10–15 minutes.

Knead the dough again until smooth.

Take small balls from the dough and shape all the dough in the same way.

Roll each ball into thin puris. Repeat for all.

Cover the rolled puris with a wet cloth. Do not let them dry, otherwise they will not puff up.

Heat oil on medium heat. Add a rolled puri and lightly press it so the moisture on the surface evaporates and the puri puffs up. Sprinkle some hot oil over it. The puri puffs up immediately due to the moisture on its surface.

Fry all the puris in the same way.

Store the fried puris in an airtight container.

Heat 1½ cups of water. Add 1 cup raw mango pieces and boil for 5 minutes until soft.

Remove the mango pieces into a bowl and let them cool. Then transfer them to a mixer jar.

Add ½ cup coriander leaves, ¼ cup mint leaves, 4–5 green chilies, 1 tbsp pani puri masala, ¼ tsp hing, 1 tsp black salt, salt to taste, 1 tsp roasted cumin powder, 2 tbsp tamarind pulp, 2 tbsp jaggery, and ½ cup cold water. Grind into a paste.

In a bowl, add some ice cubes and 3 glasses of chilled water. Add the prepared paste and mix well.

Add chopped coriander leaves, chopped onion, salt to taste, 1 tbsp lemon juice, and ¼ cup fried boondi. Mix well.

Pani puri water is ready. Chill it in the refrigerator.

In a mixing bowl, mash boiled potatoes by hand.

Add boiled chana, chopped onion, 1–2 chopped green chilies, some coriander leaves, 1 tsp black salt, salt to taste, 1 tsp chaat masala, 3 tbsp pani puri water, and 2 crushed puris. Mix well.

Street-style potato masala is ready to serve with puri.

Take one puri and make a hole in the center.

Fill it with potato masala and pani puri water.