Delhi Style Gol Gappa

Ingredients

• 1 cup Sooji (Semolina)
• 2 tablespoons Maida (All-purpose flour)
• 2 medium Boiled Potatoes (mashed)
• 0.5 cup Boiled Black Chickpeas
• 1 cup Fresh Mint Leaves
• 0.5 cup Fresh Coriander
• 3 pieces Green Chilies
• 2 tablespoons Tamarind Paste
• 1 teaspoon Black Salt (Kala Namak)
• 1 tablespoon Roasted Cumin Powder
• 1 teaspoon Dry Mango Powder (Amchur)
• 2 cups Oil

Instructions

1. 1

   Mix sooji and maida with a little warm water to form a stiff dough; cover with a damp cloth and rest for 30 minutes.

2. 2

   Roll the dough into very thin small discs and deep fry in hot oil until they puff up and turn golden brown and crisp.

3. 3

   For the spicy water (Teekha Pani), blend mint, coriander, and green chilies into a fine paste.

4. 4

   Mix the paste with 1 liter of chilled water, tamarind paste, black salt, and roasted cumin powder.

5. 5

   Prepare the filling by mixing mashed boiled potatoes, chickpeas, salt, and a pinch of red chili powder.

6. 6

   Gently poke a hole in the center of a fried puri using your thumb.

7. 7

   Stuff with a small amount of the potato-chickpea mixture.

8. 8

   Dip the stuffed puri into the chilled spicy water and serve immediately.