Pani Puri (Gol Gappas)

1. Knead the flour, semolina and baking soda together. The dough should be stiff and not runny. Let it rest for 20-30 minutes covered with a wet cloth.
2. Meanwhile, for the pani, take the coriander, mint, cumin, kala namak (black salt), salt, lemon juice, garlic, and tamarind pulp. Put in a blender and puree. Now add the cold water. Strain if you still think it has pieces in it.
3. For the tamarind chutney, take a pan and add the tamarind pulp, sugar, red chilies, and cumin seeds. Add the water. Let it cook till it reaches a sauce-like consistency. Taste and adjust the spices if you want.
4. Now take the puri dough and roll it out into a thin flat circle. Take a round cutter around 2 inches in diameter and cut small circular discs. Spread them on a flat plate and cover with a slightly wet cloth.
5. Heat oil in a wok and when hot, slowly fry the circular discs. Press the discs a little with a slotted spoon to help them puff up in case they remain flat.
6. Take the mashed potatoes and add a few drops of lemon juice, salt and red chilies to it.

To serve, take the puris and pierce on top to make a hole. Add some chickpeas or mashed potatoes. Add some onion. Now take a small bowl and pour the pani in it. All done. Enjoy!

Note: in case you’ve never had Gol Gappas before, here is how you eat it. Take the puri, quickly dip it in the pani to fill the puri with the pani and immediately put in your mouth whole. All this should be done in a span of 2 seconds otherwise all the pani will leak away. Yeah, yeah, I know it’s an art. Don’t worry, all you newbie pani puri eaters will soon pick it up. I have confidence in you guys.