Pani Puri

Mix 4 parts semolina with 1/2 part maida in a bowl.

Add warm water slowly along with a pinch of salt and knead the dough until it is tight and elastic, pressing it to check if it bounces back slowly.

Cover the dough with a wet muslin cloth and let it rest for at least 30 minutes; resting is essential for good puris.

Apply a little oil on the rolling surface to prevent sticking.

Roll the dough out, not too thin or too thick, to a medium thickness.

Cut small rounds from the rolled dough using a cutter.

Cover the cut rounds immediately to prevent drying and skin formation.

Heat oil to medium-hot and fry the puris until they puff up and become golden brown.

Drain the fried puris on paper towels and let them cool.

Prepare the potato filling by mashing potatoes and adding roasted cumin powder, rock salt, chana or moong, chaat masala, red chili powder, and more cumin as preferred.

Prepare the pani (spicy water) by blending mint leaves (double the coriander quantity), coriander leaves, and water.

Add tamarind pulp and ice cubes to the pani just before serving to maintain freshness and color.

Add boondi to the pani to enhance texture and flavor.

Fill each puri by making a small hole, stuffing it with the potato mixture, and dipping it into the prepared spicy water.

Serve immediately for the best taste and enjoy the burst of flavors and the famous golgappa 'explosion' sensation.