1. Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
2. Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
3. Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
4. Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container. For Pani (Water)
5.Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
6. Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
7.Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
8.Refrigerate for about 2 hours to ensure proper blending.


Serving Panipuri:

1. Poke a small hole in the center of each puri.
2. Add small quantity of mashed fried potatoes and garbanzo beans as filling. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Then Serve.