• Soak mung beans for 6-8 hours. Boil them with salt and water. Doing one whistle in Indian pressure cooker would be just enough. You do not want to over cook it, it gets mushy if they are boiled for longer. Once boiled, discard extra water and keep them aside.
• Soak kala chana for 6-8 hours. Boil them with salt and water. Doing 3-4 whistle in Indian pressure cooker would be enough. Once boiled, discard extra water, add 1-2 tsp of chaat masala, mix it and keep them aside
• Mash boiled potatoes, add 1-2 tsp chaat masala. Mix it and keep it aside.

Sweet Pani/Water

• Boil pitted dates in a pressure cooker. Let it cool down some.
• Blend boiled dates, tamarind concentrate, jaggery, black salt and roasted cumin powder with 4 cups of cold water and some ice.
• Blend it until it gets to smooth thick water (light smoothie) consistency. Taste it and add black salt if needed. Add more water/ice if it is too thick. If it taste sour, add more jaggery to make it sweet. Keep it refrigerated.

Spicy Green Water

• Blend all spicy green water ingredients with 4 cups of water. Taste it and add more spices/black salt/pani puri masala/lemon juice if needed.
• Strain spicy green water with a strainer. Strain it very well so that you have somewhat dry leftovers. Once strained, do not discard the green leftover mix. You will use it in "Potato & Beans Mix". Add some ice to the strained spicy water and keep it refrigerated.

Make Potato & Beans Mix

• Mix everything listed under "Potato & Beans Mix" along with the leftovers from "Spicy Green Water". Keep it aside or refrigerate it if making ahead of time.

Assembly

• Poke puri and make a hole. Add some "Potato & Beans Mix". Add sweet and spicy water to the puri and eat it right away!!