Making crispy golgappa (also known as pani puri) involves preparing the puris, which are hollow, crispy spheres that can be filled with various savory mixtures. Here’s a step-by-step guide:

Ingredients

For the Puris:

• 1 cup semolina (sooji)
• 2 tablespoons all-purpose flour (maida)
• A pinch of baking soda
• Water (as needed)
• Oil (for deep frying)

For the Filling:

• 2-3 medium-sized potatoes (boiled and mashed)
• 1 cup cooked chickpeas (optional)
• 1 teaspoon chaat masala
• 1 teaspoon roasted cumin powder
• Salt to taste
• Fresh coriander leaves (chopped)

For the Spicy Water (Pani):

• 1 cup mint leaves
• 1 cup coriander leaves
• 2-3 green chilies
• 1-inch piece of ginger
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala
• 1 teaspoon black salt
• Salt to taste
• 1 tablespoon tamarind pulp
• 4 cups water

Instructions

Making the Puris:

1. Prepare the Dough:

• In a mixing bowl, combine semolina, all-purpose flour, and a pinch of baking soda.
• Gradually add water and knead to form a stiff dough. The dough should not be too soft.

1. Roll the Dough:

• Divide the dough into small portions and roll each portion into a smooth ball.
• Using a rolling pin, roll out each ball into a thin disc. Ensure the discs are uniformly thin.

1. Fry the Puris:

• Heat oil in a deep frying pan over medium heat.
• Once the oil is hot, gently slide in the rolled discs. Fry them in batches.
• Press them gently with a slotted spoon so they puff up. Fry until they turn golden and crispy.
• Remove and drain on paper towels. Let them cool completely before storing.

Preparing the Filling:

1. Mix the Ingredients:

• In a bowl, combine mashed potatoes, cooked chickpeas (if using), chaat masala, roasted cumin powder, salt, and chopped coriander leaves.
• Mix well and set aside.

Making the Spicy Water (Pani):

1. Blend the Ingredients:

• In a blender, add mint leaves, coriander leaves, green chilies, ginger, roasted cumin powder, chaat masala, black salt, regular salt, and tamarind pulp.
• Add a little water and blend to a smooth paste.

1. Prepare the Pani:

• Transfer the paste to a large bowl and add 4 cups of water. Mix well.
• Taste and adjust seasoning if needed. Chill the pani in the refrigerator for a few hours before serving.

Assembling the Golgappa:

1. Serve:

• Take a puri and make a small hole in the center.
• Fill it with a small amount of the prepared potato mixture.
• Dip the filled puri into the spicy pani or pour some pani into it.

1. Enjoy:

• Eat immediately to enjoy the crispy texture of the puri with the burst of flavors from the filling and pani.

Tips:

• Ensure the dough for the puris is stiff to get the right texture.
• Roll the puris thin and uniformly for even puffing.
• The oil should be hot but not smoking. If the oil is too hot, the puris will burn; if it’s not hot enough, they won’t puff up properly.
• Store the puris in an airtight container once they cool to keep them crispy.

Enjoy your crispy golgappas!