Pani Puri (Golgappa)

Ingredients

• 1 cup fine semolina (sooji/rava)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons warm water (approximately)
• 2 cups neutral oil for deep frying
• 3 medium potatoes, boiled and peeled
• 1/2 cup cooked chickpeas (canned, drained and rinsed)
• 1 teaspoon roasted cumin powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon chaat masala
• 1/4 teaspoon black salt (kala namak)
• 2 tablespoons fresh cilantro, finely chopped
• 1 cup fresh mint leaves, tightly packed
• 1/2 cup fresh cilantro leaves, tightly packed
• 3 tablespoons tamarind paste
• 2 teaspoons roasted cumin powder
• 1 teaspoon black salt (kala namak)
• 1 teaspoon regular salt, or to taste
• 1 teaspoon chaat masala
• 1 teaspoon green chili, finely chopped (adjust to taste)
• 1 teaspoon fresh ginger, grated
• 1 tablespoon lemon juice
• 4 cups cold water
• 1 tablespoon sugar

Instructions

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. 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. 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. 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.
5. Make the mint-tamarind pani: In a blender, combine 1 cup fresh mint leaves, 1/2 cup fresh cilantro leaves, 3 tablespoons tamarind paste, 2 teaspoons roasted cumin powder, 1 teaspoon black salt, 1 teaspoon regular salt, 1 teaspoon chaat masala, 1 teaspoon green chili, 1 teaspoon grated ginger, 1 tablespoon lemon juice, and 1 tablespoon sugar. Add 1 cup of the cold water and blend until completely smooth.
6. Strain and chill the pani: Pour the blended mixture through a fine-mesh strainer into a large pitcher, pressing solids with a spoon to extract all the liquid. Discard the fibrous solids. Add the remaining 3 cups of cold water to the pitcher and stir well. Taste and adjust salt, tamarind, or sugar to balance sour, spicy, and sweet. Refrigerate the pani for at least 15 minutes — it must be served ice cold.
7. Assemble and serve: Just before serving, use your thumb to gently crack a small hole in the top center of each puri without breaking the whole shell. Fill each puri with about 1 teaspoon of the potato-chickpea filling. Submerge the filled puri fully into the cold pani in a bowl, or ladle pani directly into the puri until it is brimming full. Eat the entire puri in one bite immediately — the magic is in the burst of cold, spicy, tangy water. Serve immediately as they go soggy quickly.