Grind together coriander leaves, mint leaves, green chillies, ginger and cumin seeds with little water to a fine paste.
Strain this mixture along with water into a large vessel.
Add salt, rock salt, red chilli powder and lemon juice.
Mix well. Refrigerate the pani.
Soak the boondi in 1 cup water for 10 mins.
Squeeze out the water completely from the boondi.
Gently mix the boiled potatoes, boondi, salt and red chilli powder together.
Place about 6 purees in a plate.
Make a hole in the centre of each puree.
Put a tbsp of the potato boondi mixture in each puri.
Top it with ½ a tbsp of sweet date chutney and dip into pani.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.