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Combine semolina, all-purpose flour, and salt in a bowl.

Gradually add water and knead into a smooth dough.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Divide the dough into small balls and roll each into thin circles.

Heat oil in a deep pan over medium heat until hot.

Fry the circles until they puff up and turn golden brown, about 2-3 minutes.

Remove and drain on paper towels.

In a separate bowl, mash boiled potatoes and mix with chickpeas, onion, coriander leaves, and green chilies.

Add tamarind pulp, cumin powder, chaat masala, black salt, and lemon juice to the mixture.

Mix well and adjust seasoning to taste.

Puncture the fried puris gently to create a hole.

Stuff each puri with the potato-chickpea mixture.

Serve immediately with chilled flavored water.

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