Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.
Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.
Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.
Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
Top with a little mint and tamarind chutney.
To eat, dip each gol gappa into the prepared water and eat.