Gol Gappe/ Puchka/ Panipuri

Serves: 20-25 pieces
Ingredients: 

• Semolina/ Sooji (Fine) : 1 cup
• Plain Flour/ Maida: 4 tbsp
• Oil: 4-5 tbsp (to be used while kneading dough)
• Baking soda: a pinch
• Oil : For frying
• Bottle cap/ biscuit cutter
• Potatoes : 1-2 (boiled, peeled and chopped )
• Chick peas/ Kabuli chana: 1/2 cup (boiled)
• For Chatpata Pani / Golgappa Pani: (Mix all the below ingredients)
• Coriander Mint Chutney: 2 tbsp
• Tamarind concentrate/ Tamarind sauce: 2 tbsp
• Salt: to taste
• Black Pepper pwd: 1-2 tsp
• Roasted cumin pwd: 2 tbsp
• Kala namak (Black rock salt): 1 tbsp
• Water

Method: 

1. In a pan, add semolina, plain flour, baking soda. Mix them together. Add oil (4-5 tbsp). Knead hard/ stiff dough with lukewarm water. Cover with moist cloth and Keep it aside for min 1/2 hour. (Don't let the surface of the dough to become dry)
2. Make a small ball and with the help of rolling pin, roll to make thin chapati.
3. With the help of  bottle cap/ biscuit cutter, cut small small circles and keep them aside. (If you want to deep fry these circles after cutting all the golgappas, then cover these small circles with wet cloth as if they become dry- they wont puff up  )
4. Heat oil in pan. Once the oil is hot, turn the flame to medium high.
5. Deep fry the small circles to make small (puffed) pooris.
6. Keep them aside and let them cool.
7. Make a hole on the top of golgappa (Make hole only on top side)
8. Put 1-2 chopped potato pieces, 1-2 pieces of kabuli chana in it. 
9. Dip in golgappa pani and Enjoy!!!

PS:

• Always cover the dough with moist/wet cloth.
• Never deep fry on high flame.