Pani Puri, also known as Golgappa in some regions of India, is a popular street food that consists of hollow, crispy balls filled with spicy tamarind water, tangy chutneys, mashed potatoes, and chickpeas. Here’s a basic recipe for making Pani Puri at home:

**Ingredients:**

For the Puri (Shells):

– 1 cup semolina (sooji/rava)

– 1/4 cup all-purpose flour (maida)

– A pinch of baking soda (optional)

– Water for kneading

– Oil for deep frying

For the Filling:

– 1 cup boiled and mashed potatoes

– 1/2 cup boiled chickpeas (chana)

– Sweet tamarind chutney (to taste)

– Green chutney (to taste)

– Chaat masala (to taste)

– Salt (to taste)

For the Pani (Spicy Water):

– 1/2 cup fresh mint leaves

– 1/4 cup fresh coriander leaves

– 2-3 green chilies (adjust to taste)

– 1-inch piece of ginger

– 1 lemon, juiced

– 1 teaspoon roasted cumin powder

– 1 teaspoon black salt

– Salt (to taste)

– 1/4 cup tamarind pulp

– 2 cups water

**Instructions:**

1. **Prepare the Puri (Shells):**

– In a mixing bowl, combine semolina, all-purpose flour, baking soda (if using), and a pinch of salt.

– Gradually add water and knead the mixture into a stiff dough.

– Cover the dough with a damp cloth and let it rest for 20-30 minutes.

– After resting, knead the dough again until smooth.

– Divide the dough into small portions and roll them into small balls.

– Roll each ball into a thin, small disc (about 2 inches in diameter).

– Heat oil in a deep frying pan over medium-high heat. The oil should be hot but not smoking.

– Gently slide the rolled dough discs into the hot oil and press them with a slotted spoon until they puff up and turn golden brown.

– Remove the fried puris and drain them on paper towels.

2. **Prepare the Pani (Spicy Water):**

– In a blender, combine mint leaves, coriander leaves, green chilies, ginger, and a little water to make a smooth paste.

– In a large bowl, mix the mint-coriander paste, lemon juice, roasted cumin powder, black salt, regular salt, and tamarind pulp.

– Add 2 cups of water and stir well. Adjust the seasoning to your taste by adding more salt, lemon juice, or water if needed. The pani should be tangy and spicy.

3. **Assemble the Pani Puri:**

– Gently make a small hole in the center of each puri shell to create a cavity.

– Fill each puri with a spoonful of mashed potatoes and boiled chickpeas.

– Add a pinch of chaat masala to each puri.

– Pour the prepared spicy pani into each puri.

– Add a little sweet tamarind chutney and green chutney to each puri according to your taste.

4. **Serve immediately and enjoy your homemade Pani Puri!**

Remember that Pani Puri is all about personal preference, so you can adjust the spice, tanginess, and filling according to your taste. Enjoy this delightful Indian street food!