1 cup mint leaves
1/4 cup coriander leaves
3 green chillies
1 teaspoon cumin powder
1 teaspoon dry mango powder ( amchur )
1 teaspoon black salt
Salt to taste
1 tablespoon lemon juice
2 tablespoon panipurimasala
3 cups water

Grind together the mint leaves and coriander leaves , green chillies, cumin powder, dry mango powder, black salt , salt, lemon juice and panipurimasala. Add 3 cups of water and mix.

3 tablespoon tamarind pulp
2 tablespoon jaggery, grated
Salt to taste
1 teaspoon roasted cumin powder
1/2 teaspoon chilli powder

Mix above ingredients with 2 cups of water and chill in the refrigerator.

100 g boondi
150 g green gram ( moong ) , sprouted and boiled
Salt to taste
1 teaspoon chaatmasala powder

For the boiled moong filling , soak the boondi in water for five minutes. Drain and squeeze lightly to remove excess water. Mix with sprouted moong and season with salt and chaatmasala.

Fill each puri with a little boondi - moong mixture , then fill it up with the refrigerated sweet and spicy mixes and serve.