Step-by-Step Instructions

1. 1.Boil Potatoes and Chickpeas

   Peel 5 medium potatoes. In a pressure cooker, add the peeled potatoes and 1 cup of soaked black chickpeas. Add enough water to cover them. Close the lid and cook for 3 whistles.

2. 2.Prepare Special Masala

   In a pan, add 1 tbsp whole coriander seeds, 1 tbsp cumin seeds, 4-5 Kashmiri red chilies, and 8-10 black peppercorns. Roast on low flame, stirring continuously, until the spices are fragrant and slightly change color. Let it cool, then transfer to a mixer jar and grind coarsely.

3. 3.Prepare Green Chutney

   In a mixer jar, combine 1.5 handfuls of fresh coriander leaves, 1/4 handful of mint leaves, 7-8 garlic cloves, 1.5 inch ginger, 4-5 green chilies, and the juice of 1/2 lemon. Add a little water and grind to a fine paste. Do not add salt at this stage.

4. 4.Extract Tamarind Pulp

   Take 50g of seedless tamarind that has been soaked in water. Mash it well with your hands to extract the pulp. Strain the pulp through a sieve to remove any fibers or impurities.

5. 5.Prepare Pani Puri Water

   In a large bowl, add the strained tamarind pulp. Add 2 tbsp of the prepared green chutney, 1-2 tbsp of the coarsely ground special masala, salt to taste, black salt to taste, 1/4 tsp black pepper powder, and 1 tbsp roasted cumin powder. Add cold water as needed and mix well. Taste and adjust seasonings. Add 1/4 cup boondi, ice cubes, 2-3 lemon slices, 1 tbsp chopped coriander leaves, and 1/2 tsp chaat masala powder. Mix everything thoroughly.

6. 6.Prepare Golgappa Filling

   Once the potatoes and chickpeas are boiled and cooled, drain them. Mash the potatoes with the chickpeas in a bowl. Add salt to taste, 1/2 tsp red chili powder, 1 finely chopped onion, and 1/4 cup finely chopped coriander leaves. Mix well. Add 4-5 tablespoons of the prepared pani puri water to the filling and mix again for extra flavor.

7. 7.Prepare Sooji Dough for Puris

   In a large mixing bowl, take 250g semolina. Add 1/2 cup hot oil and mix well with a spoon until every grain of semolina is coated with oil. Then, add 1/2 cup hot water gradually and mix with a spoon. Once it's cool enough to handle, knead the dough by hand until it comes together. After kneading, slap the dough against the surface 18-20 times to make it smooth and elastic. This is crucial for crispy puris.

8. 8.Shape and Fry Golgappa Puris

   Roll the kneaded dough into a log and divide it into small, equal portions. Keep the remaining dough covered to prevent drying. Take one portion, roll it into a smooth ball, and then flatten it slightly into an oval shape (or round, as preferred for sooji puris). Heat oil for deep frying over medium-high heat. Drop one puri into the hot oil to test; it should puff up immediately. Once puffed and golden brown, remove and place on a wire rack to drain excess oil and stay crispy. Continue with the remaining dough portions.

9. 9.Assemble and Serve Golgappa

   Once all puris are fried, make a small hole in the center of each puri. Fill it with the prepared potato and chickpea mixture. Add a few boondis from the pani puri water, then generously pour the tangy and spicy pani into the puri. Serve immediately and enjoy!