Prepare the puris: Mix 1 cup of semolina (rava), 1/4 cup of all-purpose flour (maida), a pinch of baking soda, and salt in a bowl. Gradually add water and knead it into a smooth dough. Cover and let it rest for 30 minutes. Roll out small puris and deep fry them until they turn golden brown and crispy.

Prepare the pani (spiced water): Blend together 1 cup of mint leaves, 1 cup of coriander leaves, 1 green chili, 1/2-inch piece of ginger, 1 tablespoon of tamarind paste, 1 tablespoon of lemon juice, 1 teaspoon of roasted cumin powder, 1/2 teaspoon of black salt, and salt to taste. Dilute the mixture with water and strain it.

Prepare the filling: Boil 1 cup of chickpeas until they turn tender. Finely chop 1 onion, 1 tomato, and coriander leaves. In a bowl, mix the boiled chickpeas, chopped onion, tomato, coriander leaves, 1 teaspoon of chaat masala, 1/2 teaspoon of black salt, and salt to taste.

Prepare the tamarind chutney: In a saucepan, add 1/2 cup of tamarind pulp, 1/4 cup of jaggery, 1 teaspoon of roasted cumin powder, 1/2 teaspoon of chili powder, and salt to taste. Cook over low heat until the mixture thickens.

To serve, make a small hole in each puri using your finger or a spoon. Fill each puri with the prepared filling. Dip the filled puri into the pani and enjoy the burst of flavors. Garnish with some sev (crispy chickpea noodles) and chopped coriander leaves.