If making sprouted moong stuffing then start prepping two days before. Follow the recipe for moong sprouts. On the day of serving, boil the moong sprouts as below. Stovetop pressure cooker: 1 whistle. Instant pot: Manual (high pressure) 2 mins.

If making kala chana stuffing then start prepping one day before. Rinse and soak the chana for at least 8 hours or overnight. Boil the chickpeas as below. Stovetop pressure cooker: 2 whistles on High + 30 mins on med-low. Instant pot: Manual (high pressure) 30 mins

On the same day, boil the potato in instant pot or pressure cooker until soft. Peel and roughly mash it.

You’ll need a pack of ready fry puri.

Take out the required amount of puri in a bowl, drizzle a teaspoon of oil. Mix and coat all of them with oil.

Arrange them in an air fryer in a single layer.

Air fry them at 380 degrees F for 1 ½ - 2 minutes only. They will puff up so nicely. Remove it to a big bowl and repeat the same.

Take mashed potato, boiled chickpeas, salt, ready masala and cilantro in a bowl. Mix well and keep it aside.

Take mashed potato, boiled sprouted moong, boondi, salt and ready masala in another bowl. Mix well and stuffing are ready.

(Tikha Pani):

Add these ingredients in a grinder jar - mint leaves, cilantro, ginger, green chili, ready masala, black pepper, black salt, salt and 1 cup of water.

Grind it into a smooth puree.

Add that into a bowl or pitcher. Add remaining water and stir.

Freshly squeeze the lemon juice in it, mix and taste. Adjust the salt and lemon juice as needed.

OR (Khatta Meetha Pani):

Make the same tikha pani as above minus the lemon juice and keep it ready. In another bowl take tamarind paste, jaggery and ½ cup of warm water. Keep stirring until jaggery melted.

Then add roasted cumin powder and fennel powder. Mix well.

Add this tamarind jaggery water to the prepared tikha pani. Mix and khatta meetha pani is ready.