In a bowl, mix the sooji and atta well.

Gradually add ¼ cup of hot water to form a stiff dough. Knead for 5-6 minutes until it’s well combined and smooth.

Cover it with a damp cloth and let it rest for 20-25 minutes.

After resting, knead the dough briefly and divide it into 4 equal parts.

Roll one part into a thin rope and cut it into blueberry-sized pieces.

Roll each piece between your palms to smoothen, then gently flatten them.

Use a rolling pin to roll each piece into a circle about 1½ to 2 inches in diameter.

Place the rolled puris on a thick plastic sheet covered with a dry cloth.

Repeat the process for all dough pieces.

Heat oil in a karahi until very hot but not smoking.

Carefully drop one puri into the oil, ensuring the side touching the sheet goes in first.

Lightly press with a slotted spoon until it puffs. Turn and press lightly to achieve an even golden brown.

Remove and drain on paper towels. Repeat for all puris and allow them to cool completely before storing in an airtight container.

Lightly mash the boiled potatoes and chickpeas in a bowl.

Mix in black salt, roasted cumin powder, and red chili powder thoroughly. Set aside to blend the flavors.

In a blender, combine your choice of chopped raw mango or tamarind, green chillies, mint leaves, coriander leaves, peppercorns, cumin, red chili powder, black salt, sugar, and 2 cups of water.

Blend until smooth.

Strain the mixture through a mulmul cloth-lined strainer into a large bowl, pressing to extract all liquid.

Discard the residue, add another glass of water, and adjust the taste with lemon juice and black salt as needed.

Chill before serving and optionally add soaked, lightly squeezed boondi.

When ready to serve, poke a hole in each puri, fill it with the aloo filling, pour in the jaljeera pani, and add tamarind chutney if desired.

Consume immediately to relish the explosion of flavors!