Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water
Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.
Crack a small hole in the centre of each puri
Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.
