Preparation Time: 45 minutes
Mix rava, plain flour, and oil in a bowl. Gradually add hot water and knead into a firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes. Roll the dough into small balls and flatten them into thin discs. Heat oil in a pan and fry the discs until they puff up and turn golden brown. Drain on paper towels.
Blend mint leaves, coriander leaves, ginger, green chilies, and tamarind paste with a little water to make a smooth paste. Add lemon juice, black salt, regular salt, roasted cumin seed powder, and sugar to the paste. Mix the paste with 4 cups of water. Adjust salt and spices to taste. Chill in the refrigerator.
Make a small hole in the center of each puri. Fill the puris with the potato mixture, chickpeas, and a little chopped onion. Dip the filled puris into the chilled pani and enjoy immediately!
