For Paani/Jaljeera :: soak the boondi in water for 5 minutes. Take out the mango pulp. Keep aside.
Take a mixer jar and make a smooth paste by combining all ingredients except the boondi and Chaat masala. Add water as needed. Put the mint paste in a bowl. Keep aside.
Now drain the water from the boondi and lightly squeeze out the excess water with help of palm. Keep aside.
Take chilled/normal water in the big bowl. Sieve the mint paste or mix the paste in the water as it is. Now add Chaat masala & mix well. Garnish with boondi, Now jaljeera is ready to serve with puri.
For Puri/Golgappe/Puchki :
Take a mixing bowl. Add salt to the wheat flour and suji. Knead the soft dough (like a roti dough) by adding lukewarm water as needed. Greasing the dough with little oil and cover with a wet cloth for 30 minutes.
The dough is ready to making Golgappe. Now make a big thin round shape roti. Take round shape cookies cutter and cut Golgappe. Apply the same Process to prepare all Golgappe. Cover with a wet cloth. Keep aside.
Heat oil in a wok on medium flame. Add 4-6 Golgappe at a time. On medium to low flame turn over and deep-frying until becomes lightly golden. Apply the same Process for all Golgappas. Put on the plate. Switch off the gas.
For Stuffing the Golgappas ::
Peel and mash the boiled potato. Combine all the stuffing ingredients. Mix well. Keep aside.
Make hole in the middle of the and fill the stuffing inside the Golgappas. Ready to serve.
Now Golgappas put in a serving plate and Paani/Jaljeera pour in a serving bowl. Enjoy!!l
