Take ingredients of batter in a bowl. Add water to make a smooth batter. It should be thick enough to coat the back of a spoon. Keep aside. Take paneer and potato in separate plates. Add raisins to potato. Add cornflour to paneer. Add 3/4 of every other ingredient to potato, and 1/4 to paneer. Mix each filling well gently with hands. Make 15 balls of each. Keep aside. Flatten one potato ball in palm, place a paneer ball over it. Now cover with the potato and reshape the ball. Repeat for remaining mixtures. Heat oil in a frying pan, dip each ball in the batter. Lower into the hot oil, fry till golden brown. Turn gently as required. Fry a few at a time. Serve hot with tamarind chutney or tomato sauce. To decorate, cut into halves in a plate and arrange. This will show 3 layers, paneer, potato and crust.
Puris: 10-15 days in airtight container
Pani: 2-3 days in refrigerator
Accompaniments: 1 day
The residue left from straining the water may be used for masala in ragda of ragda patties.