In a bowl, mix the semolina, all-purpose flour, salt, and water to form a smooth dough. Cover and let it rest for 30 minutes.
Divide the dough into small balls and roll them out into small puris.
Heat oil in a pan and fry the puris until they puff up and turn golden brown. Drain on paper towels.
To assemble, gently poke a hole in the top of each puri, fill with a spoonful of chickpeas and mashed potatoes.
Drizzle with tamarind chutney and mint-coriander chutney.
Sprinkle with chaat masala, red chili powder, and pani puri masala (if using).
Garnish with chopped cilantro and serve immediately.
Enjoy!
