Mix 1 cup semolina, 2 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon oil
Add water little by little and knead into a stiff dough
Cover the dough and rest it for 20 to 30 minutes
Divide the dough into small portions
Roll each portion very thin
Cut into small round discs
Heat oil on medium flame
Deep fry the discs until they puff up and turn golden
Remove and drain on paper towels
For the filling, boil and mash potatoes
Add boiled chickpeas if desired
Mix with salt, roasted cumin powder, red chili powder, and chaat masala
For the pani, blend mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, black salt, roasted cumin powder, chaat masala, and water
Chill the pani before serving
Make a small hole in each puri
Fill with potato mixture
Dip into the pani
Serve immediately