For Phulki:

Besan (Gram Flour): 1 cup
Salt: to taste
Red Chilli Powder: to taste
Baking Soda: a pinch
Water: as needed
Oil: for frying
Method:

In a bowl, mix besan, salt, and red chili powder.
Gradually add water to make a smooth batter.
Add a pinch of baking soda and whisk again.
Heat oil in a deep frying pan.
Drop small portions of the batter into the hot oil and fry until golden brown.
Remove from oil and let them cool slightly.
Soak the fried phulkis in water for 10-15 minutes.
For Pani:

Water: 4 cups
Green Chutney: 1/2 cup
Tamarind Chutney (Imli ki Chutney): 1/4 cup
Salt: to taste
Red Chili Powder: to taste
Chaat Masala Powder: 1 teaspoon
Chili Flakes: 1/2 teaspoon
Cumin Powder: 1/2 teaspoon
Lemon Juice: 2 tablespoons
Fresh Coriander and Mint Leaves: chopped, for garnish
Onion Slices: for garnish
Method:

In a large bowl, mix water, green chutney, tamarind chutney, salt, red chili powder, chaat masala powder, chili flakes, cumin powder, and lemon juice.
Adjust seasoning according to your taste.
Add chopped coriander and mint leaves.
Squeeze out excess water from the soaked phulkis and add them to the flavored water.
Garnish with onion slices.
Serve chilled.
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