Mix the semolina, wheat flour, soda and salt to knead a semi-soft dough. Cover it with a muslin cloth and keep aside for 15-20 mins.
Divide the dough into 40 equal portions and roll out to form small round puris.
Heat oil in a kadhai. Deep fry the puris on a medium flame till the puris puff up and turn golden brown.
Remove and drain them on an absorbent paper.
Store the puri in an air-tight container after they cool down.
For Pani
Soak the tamarind in 1/2 cup water for around 40 mins. Strain out the pulp into the through a sieve.
Mix the mint leaves, coriander leaves, green chillies, cumin seeds powder and the tamarind pulp in a mixer and grind it to form a thick smooth paste
To this thick paste add 7-8 cups of water, black salt, salt and amchoor powder.
For Ragda
Wash and soak the white peas in water for 4-5 hours. Drain the water and rinse the peas in fresh water.
In a pressure cooker, put the soaked white peas with turmeric powder and salt. Add water and mix well. Take 8-10 whistles.
After the pressure becomes low, open the lid and check if the peas are cooked. If not then again take a few whistles (as per the requirement).
Check for the consistency of the ragda. If the ragda is thick, then add some water and cook it for some more time on the flame without the lid on the vessel. If there is extra water then evaporate the water by cooking. Ragda is then ready.
Optional – While serving, you can sprinkle some red chilli powder and cumin seeds (jeera) powder which gives a tempting look to the ragda.
To Proceed
Crack a small hole in the puris. Fill it up with moong, ragda or boondi.
Then put little khajur-imli ki chutney and finally dip it in the tangy pani and eat.
Additional Note:
While boiling the moong, add little salt so that it does not taste bland.