Pani Puri (Crisp fried shells of flour filled with TangyTamarind Juice)

Panipuri ….the most famous street food of Mumbai, is nothing but a crunchy round, crisp fried shell (Puri) of flour(Maida along with sooji i.e all purpose flour with semolina), served with a filling of boiled potatoes, boondi (fried droplets of gram flour dough) and a spicy, tangy chutney called paani.
There are many variations of Panipuri viz., batatapuri, ragdapuri, sevbatata puri, pyazbatata puri, all named according to the stuffing used. Panipuris are also known as golguppe or puchka or even ghupchup. No matter what type of stuffing is used, no matter what recipe for chutney is followed and no matter what it is called, but the journey of this heavenly chaat starting from a plain puri to stuffed, chutney filled panipuri rolling in the mouth ends with only one reaction……UUmmmmm ;-)
Well.... after lots of drooling lets come to the main point…..how to make them?
The fried puris are available at most of the farsan shops, almost all over India and Indian stores abroad. But for those less fortunate(sorry) who are unable to procure them, just put in some extra efforts and make these at home. Here’s the recipe……

Pani Puri (Crisp fried shells of flour filled with TangyTamarind Juice) Panipuri

Ingredients:
1. For puris:

Maida (all purpose flour) 1 cup
Sooji (rawa or semolina) 2 tsp
Water
Oil for frying
2. For Sonth chutney:

Tamarind - 50gm
Jaggery - 1/2 cup(crushed)
Salt
Rock salt (kaala Namak) - 1/2 tsp
Garam masala powder - 1/4 tsp
Powdered dry ginger - 1/2 tsp
Red chilli powder - 1/4 tsp
3. For Green chutney or Paani:

Mint leaves(pudina) 1/2 bunch
Coriander leaves chopped 1/2 cup
Green chillies 2-3
Black rock salt(kaala namak) 1/2 tsp
Red chilly powder 1/4 tsp (optional)
Salt as per taste
Cumin seeds 1 tsp
Jaljeera powder or chaat masala powder 1 tsp
Water and ice cubes
Tamarind water (diluted water in which tamarind was soaked and squeezed out) few spoons