For the puri: (100),
2cups cream of wheat, 1 pinch soda,
Shift cream of wheat and mix sugar and soda.
Knead the flour to puri like consistency. Knead well. If necessary, add a little water. Cover with a wet cloth. Make small pieces from the dough and roll to puri.
Heat oil in a pan, fry the puri with a little pressing, so that puri swells. Keep the puri separately.
For the filling:
½ cup channa, ¾ cup green grams, 3-4.
Soak green grams (moong) in water for 8-10 hours. Next day wash and squeeze water and tie in a cloth so, that root come out. In a frying pan add 2-tsp. Oil and when it is heated add sprouted green grams and then add water and boil, add a little turmeric powder and salt.
Soak channa for 6-8 hours and boil, boil and cut them into pieces.
For the water:
1 small bunch of mint leaves 1-cup cilantro leaves
2 tbsp. Cumin seeds 4-5 green chilies
¾ tbsp. Black salt 1 tbsp. Tamarind
4-5 pepper seeds 1 pinch asafetidaa small piece
15 cup water.
50 gms tamarind, 150 grams date,
100 grams brown sugar, salt ,
2 tbsp. Cumin seeds, ½ tbsp. Black salt,
1 tbsp. Red chili powder.
Take tamarind, dates and brown sugar in a pot. Add water and boil for 2 minutes and remove. Cool and grind and shift the juice. Add salt, cumin seeds powder, black salt and red chili powder and mix well.
Take a puri and break it a little in the center and add channa, sprouted green grams. And pieces. Add a little tamarind chutney. In a bowl take pani puri water and add this water to puri and serve.