In a mixer grinder, blend 0.5 cup mint leaves, 0.5 cup coriander leaves, 4 green chillies, 1 inch ginger, 1 tbsp lemon juice, and 1 cup water until smooth.

Strain the mixture and reserve the waste for aloo masala.

Add 3 cups of water, 2 tbsp panipuri masala, 1 tsp cumin powder, 1 tsp black salt, 1 tsp salt, and 0.5 tsp hing to the strained mixture.

Mix well and chill in the refrigerator. Add boondi before serving.

Mash 2 boiled potatoes.

Add the reserved waste from the mint chutney, salt, 1 tsp chaat masala, and 0.5 tsp cumin powder.

Mix well and set aside.

Soak 1 cup tamarind and 1 cup jaggery in 2 cups water for 1 hour.

Cook the mixture on medium heat, stirring continuously until it thickens slightly.

Strain the mixture and remove the pulp.

Add 1 tsp black salt, 0.5 tsp salt, 0.5 tsp hing, and 1 tsp dry ginger powder.

Mix well and let it cool.

Soak 1 cup white chana overnight or for at least 6 hours.

Cook the chana until fully cooked.

In a pan, heat 1 tbsp oil and add the cooked white chana.

Add salt and 0.5 tsp turmeric. Cook until the mixture becomes mushy.

Use a potato masher to mash the mixture. Adjust consistency as needed.

In a mixing bowl, combine 1 cup semolina, 0.5 cup all-purpose flour, and 0.25 tsp baking soda.

Add water as needed to form a smooth dough.

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

Divide the dough into small balls and roll out each ball into thin circles.

Heat oil in a pan for frying.

Fry the rolled-out dough circles until they puff up and turn golden brown.

Remove the puris and drain excess oil on paper towels.

Make a small hole in the center of each puri.

Fill the puris with aloo masala and ragda.

Add a small amount of tamarind chutney to each puri.

Dip the stuffed puris in the chilled spicy mint chutney.

Serve immediately and enjoy the burst of flavors!