First add some water into the bowl of semolina in order to moisten it. Mix well with your hands so that it forms coarse dough. Now add 3 tbsp of all-purpose flour into the moistened sooji and mix well, initially the mixture will be sticky but upon continuous kneading it forms smooth dough. Now add 1 tbsp of oil and knead well. The reason why we are not adding oil before is that the oil becomes a shortening agent.
Cover the prepared dough with a damp cloth for 15 minutes.
Now shape the dough into small balls and flatten it using a chapathi roller. Use some flour so that the dough do not stick to the surface of the roller. Now using a ring cutter or any sharp round object finely cut the dough into circles. After that heat some oil in a pan, when the oil heats up add the dough circles and fry it, when they puff up and turns golden shade, drain them from the oil using a slotted spoon and arrange them on a plate.
To make the pani or the tangy water we have to grind coriander leaves, pudina leaves green chilies and ginger into a very fine paste. Add the paste into a bowl containing 3 cups of water and mix well. Add 2 tsp of chaat masala and formerly prepared tamarind pulp to the pani.
Take the puris and gently make a crack, fill in the puris with some potato, onions and chickpea. You can also add some tomato ketchup for an extra flavor.
Here we are done with pani puri, the rich Indian snack… add pani into the puri and serve fresh!!!