PREPARATION

(For Dough)

1. In a mixing bowl, add 270 grams wheat flour, 120 grams semolina, 230 milliliters warm water and knead it into a smooth soft dough.

2. Rest the dough for 30 minutes.

(For Stuffing)

1. In a mixing bowl, add 280 grams boiled potatoes, 45 grams onions, 1 tablespoon coriander, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1/4 teaspoon red chili, 1/2 teaspoon salt and mix all the ingredients well. Keep aside.

(For Water)

1. In a blender, add 15 grams mint, 15 grams coriander, 1 tablespoon ginger, 3 green chili, 80 grams sugar, 2 tablespoons tamarind pulp, 60 milliliters water and blend it into a smooth paste.

2. Transfer this mixture into a bowl, add 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon salt, 1 litre water, 20 grams boondi and mix it well. Keep aside.

(For Golgappa)

1. Take a ball from dough and roll it into a circle about 1-2 mm.

2. Do not roll it very thin or very thick. If it is very thin then puri will not puff up while deep frying and if it is thick then puri will not turn crispy after deep frying.

3. Make small round puris by cutting it using a round shaped small lid.(see video)

4. Heat sufficient oil in a skillet take 2-3 puris and slide them gently into a pot. (Do not drop them together - Do it one after another)

5. Deep fry them until crispy and light golden brown.Drain on an absorbent paper.

(Assembling the Golgappa)

1. Crack the top of the pani puri with a spoon. Add potatoes mixture in it.

2. Dip the puri into the pan.

3. Enjoy!