Mix semolina, maida and pinch of salt and knead a stiff dough by using lukewarm. Keep it covered for 10 minutes
Boil white matar along with half teaspoon salt in cooker for 4-5 whistle
For Pani grind coriander, mint, green chilly, ginger to a smooth paste add water and strain it
Add all the masala and lemon juice and adjust the flavour
For Puri take the dough and apply one spoon oil and knead it again
Take a portion of the dough and roll it in a thin roti cut roundles with cutter or small katoori
Heat oil in a wok and keep the flame high
Put the rolled Puri in it and slightly press it
Fry it golden brown and take it out
Enjoy pani puri