Add cinnamon powder to it and mix well. Once it comes to a room temperature then transfer to a sterilize jar.

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Add salt, rock salt, red chilli powder and lemon juice. Mix well.

Refrigerate the pani. To Serve: Soak the boondi in 1 cup water for 10 minutes.

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 a tbsp of sweet date chutney and dip into pani.

Serve immediately. RELATED RECIPES Spanish Spinach Cheese Omelette Egg and mushroom cream sauce Besan puri Methi chutney Tomato Chutney Ingredients: For the Pani: 1 - medium sized bunch fresh mint leaves 1 - medium sized bunch fresh coriander leaves 2 piece - ginger (cut into pieces) 8 - green chillies (or as per taste) 8 to 10 - lemons 3 tsp - cumin seeds 2 tsp - powdered rock salt 6 glasses - water salt to taste Others: 200 g - salted boondi 50 - pani purees (readymade) 5 to 6 - medium sized boiled potatoes (cut into small pieces) 1 - medium sized bowl sweet date chutney 2 tsp - red chilli powder salt to taste (less)