Homemade Crispy Golgappa (Pani Puri)

Instructions

1. Prepare the dry mix: Take equal measurements of semolina and all-purpose flour. Sift them together using a sieve to mix well and ensure crispiness.
2. Add salt and mix: Add half a teaspoon of salt to the sifted flour and semolina mixture and mix well.
3. Make the dough: Add room temperature water little by little to the dry mixture and knead to form a dough that is neither too soft nor too hard. Knead for 5 to 7 minutes until the dough reaches the right consistency.
4. Rest the dough: Cover the dough with a cloth or polythene and let it rest for at least 30 minutes. After resting, knead the dough again.
5. Shape the golgappas: Roll the dough into a cylindrical shape and cut into pieces about 1/2 inch thick. Roll each piece into small round discs, keeping them neither too thick nor too thin. Cover the rolled discs with a wet cloth to prevent drying.
6. Heat oil for frying: Heat oil on high flame until very hot for deep frying.
7. Fry the golgappas: Fry golgappas one by one or in small batches. Place the wet side face down in the hot oil. Pour hot oil over the golgappas using a ladle or strainer to ensure even frying and crispiness. Fry until golden and puffed.
8. Prepare spicy sour water: In a blender, combine coriander leaves, mint leaves, ginger, green chillies, and salt. Blend finely, adding water as needed to make a smooth paste. Transfer to an earthen pot if available. Add red chilli powder, black salt, roasted cumin powder, chaat masala, and a pinch of asafoetida (optional). Add lemon juice for sourness and adjust spices to taste. Add boondi and ice cubes before serving.