Soak termerind , jaggery and dates for 20 minutes
make fine paste of pudina coriander leaves, green chillies and Ginger for spicy water add salt & panipuri masala
Grind termerind , jaggery & dates together for sweet & sour water
blanched palak ..spinach leafs for 4 to 5 minutes .grind & mix with green spicy water
fill pani puri with khari bundi & garnish with pudina
Serve each pani puri ( golgappe) with sweat , sour & spicy water
