For the filling: Mix together the garbanzos, potatoes, cilantro, chaat masala, chile powder, cumin powder, sugar and salt to taste in a bowl. Set aside.
For the mint chutney: Combine the cilantro, cola, mint, lime juice, ginger, chaat masala, chile powder, jalapeño and 3 cups water in a blender and blend. Strain and set aside.
Heat the oil in a deep-fryer.
Fry the pan puri until crisp.
To serve: Break a small circle out of one side of each pan puri, then put the filling in, along with a drop of tamarind chutney. Serve garnished with the micro cilantro, edible flowers, pomegranate seeds and boondi with the mint chutney in a bowl on the side.
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