Soak the peanuts overnight or for 5-6 hours in water. Skin and grind them with ginger, green chillies, mango powder, garam masala, aniseed and salt. Keep aside.
Sift flour and salt in a bowl, add oil. Knead well with water until smooth. Make small lemon-sized balls of the dough, flatten the ball and place 1/2 tsp of peanut mixture in the centre of each. Draw up the edges towards the centre so as to cover the fillings. Close well. Press on the board and roll out into puris. Fry in ghee or oil in a deep pan until smoking hot and fry the papri until golden.
Arrange peanut papri on a plate. Spread boiled potato pieces, bhujia, crushed green pepper, coriander leaves, salt, red chilli powder, roasted fennel, curd and sweet and green chutneys and serve.