Pani Puri (Golgappa)

Instructions

1. 1

   Make the puri dough: In a large bowl, combine 1 cup fine semolina, 2 tablespoons all-purpose flour, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add warm water one tablespoon at a time, mixing and kneading until you have a firm, stiff dough — it should not be sticky. The dough must be very tight or the puris will not puff. Cover the dough with a damp cloth and rest for 20 minutes.

2. 2

   Roll and cut the puris: Divide the dough into two portions. On a lightly oiled surface, roll one portion to a very thin sheet, about 1 to 2 mm thick. Using a small round cookie cutter or the rim of a small bottle cap (about 1.5 inches in diameter), cut out as many rounds as possible. Re-roll scraps and cut again. Cover cut rounds with a damp cloth to prevent drying.

3. 3

   Fry the puris: Heat 2 cups of oil in a deep, heavy-bottomed pan or kadai to 360°F (180°C). Carefully slide 5 to 6 puri rounds into the hot oil at a time. As soon as they touch the oil, gently press them down with a slotted spoon — this encourages them to puff up. Fry for 2 to 3 minutes, turning once, until they are golden and crisp all over. Remove with a slotted spoon and drain on paper towels. Repeat with remaining rounds. Allow puris to cool completely; they will crisp further as they cool.

4. 4

   Prepare the potato filling: Coarsely mash 3 boiled potatoes in a bowl — keep some texture, do not make it smooth. Add the drained chickpeas, 1 teaspoon roasted cumin powder, 1/2 teaspoon red chili powder, 1/2 teaspoon chaat masala, 1/4 teaspoon black salt, and 2 tablespoons chopped cilantro. Mix well and season with regular salt to taste. Set aside.