For Puris: Mix soji, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes. Take a fist sized lump and make a ball. With the help of some dry maida or soji, roll into big thin rounds. Cut small puris from it with the cutter. You may use a sharp edged lid of a bottlle, if the size is alright. Remove the frills formed and mix into remaining dough. Heat oil in a pan and deep fry puris till very light brown and crisp. Keep the puris covered with a moist muslin cloth if there is delay in frying. Drain and rest in a colander or over kitchen paper for awhile for oil to dry out. Store in an airtight container when cool.
For The Spicy Pani: Wash and drain coriander and mint. Put in a mixie. Add all other ingredients except water. Blend till a smooth paste is formed. Mix into the water. Stir well for 3-4 minutes. Strain with a sieve. Do not throw away the residue, refer note. Place in fridge and chill for 2-3 hours.
For Accompaniments: Chickpeas: Pressure cook till done. Potatoes: Skin jackets. Cut into tiny cubes. Boondi: Dip in boiling water for 2 minutes. Drain, press out and cool. Add crushed jeera, salt and chopped coriander to each accompaniment and mix well. Put in bowls and place in fridge.
Place the crisp cooled puris in a large platter. Serve chilled water in deep bowls. Place the accompaniments in centre to be taken as desired.
For newcomers to the world of pani puri. A small hole is made with finger on one side of puri. Some of the accompaniment is place in it. Add enough tamarind chutney to water as per taste. Dip the filled puri in the water and place in wide open mouth!! Do not fill in advance and keep, it will turn soggy.
Puris- 1 hour
Pani - 20 minutes
Puris: 10-15 days in airtight container
Pani-2-3 days in refrigerator
Note that making timings do not include pressure cooking, soaking and chilling times.