Mix all the ingredients together, chill and serve.
For the Sonth ki Chutney:
Strain the tamarind through a strainer, adding water, to facilitate this.
Add enough water to the pulp, to make it into a pouring consistency.
Mix in the rest of the ingredients and bring to a boil, lower the heat, and let it simmer, stirring occasionally, till it thickens a bit.
For eating the Paani Poori:
Break a hole in the center of the thinner side of the poorie, and fill with a little potato and chick pea and sonth if so desired, then fill with the paani and eat the whole poorie immediately.
Click for Pooris.