Paani puri

Paani puri
Puri -15 - 20 (I have never made the puris at home. The recipe for it looks simple. But I'm not sure if it will be crispy. I will post recipe when I make it)
For the filling in puri
Potatoes - 2 medium sized
Peas - 1/2 cup soaked for 6 hours
Kabul chana - 1/2 cup - soaked for atleast 6 hrs
Onion - 1 finely chopped
Red chilli powder - 3 tsp
Chat masala powder - 2 tsp
Lemon juice - 3 tsp
Turmeric powder - a pinchful
Cumin powder - 2 tsp
Salt - for taste
For the Paani
Coriander leaves - a fistful
Mint leaves - a fistful
Ginger - about 1 inxh
Tamarind paste - 3 tsp
Jaggery - 1 tsp ( dissolve it in 1/4 cup water)
Green chilli - 3 -.4
Cumin powder - 1 tsp
Salt - for taste
Method
Alu filling
Boil the potatoes, peas and chana in a cooker. Peel the potatoes and mash them. ( The water used to cook these can be added for the Paani)
Add the peas and Kabul chana. Add the red chilli powder, cumin powder, chat masala powder and turmeric powder. Add salt for taste and lemon juice (can be replaced with aamchur powder if you want) and mix well
Making Paani
Grind the coriander leaves, mint leaves, green chilli and ginger using a mixie. Add the tamarind paste and dissolved jaggery. Add salt for taste, cumin powder. Add water to make it watery.
Assembling the Paani puri
Break the top of the puri slowly. Fill it with the potato filling, add the Paani and directly put it in your mouth.

P.s. 1. You can make the sweet chutney seperate. Instead of adding the tamarind paste and dissolved jaggery to the Paani, keep it separate. It will be more tasty if you add few dates to this sweet chutney
2. For the filling, you can try adding green gram- soaked and boiled or even sweet corn