In a bowl, mix semolina, maida, baking soda, salt and mix well. Add water little by little and knead to stiff dough. Cover and set aside for 30 minutes.

Knead the dough again and divide the dough into lemon sized balls. Take a ball and roll out into a thin circle. Cut out round discs using a round cookie cutter or small bowl .

Cover the cut out pooris with a cloth and proceed making round discs from the remaining dough. Keep the cut out puris covered with cloth until frying.

Heat oil in a kadai and fry 4-5 puris at a time . Once it puffs and turns golden brown, flip over and cook other side to golden brown.

Remove and drain the excess oil on a tissue paper. Cool and store the puris in an airtight container.

Grind mint leaves, coriander leaves, tamarind adding little water to a smooth paste.

Transfer the paste to a large bowl and add water. Add red chilly powder, cumin powder, chaat powder, black salt and mix well.

Chill the pani for 30 minutes. Then add the boondi. If serving later, add boondi at the time of serving.

In a bowl, mix the potatoes with cumin powder, ½ tsp red chilly powder, chaat masala, salt and coriander leaves.

In another bowl, mix chickpeas with ½ tsp red chilly powder and salt.

Crack the center of the puri with your thumb or a spoon. Stuff with potato, chickpeas and onion. Dip in the pani and serve immediately.