Banarasi Golgappa

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Recipe

Ingredients

1 cup	semolina (sooji)
1 cup	all-purpose flour (maida)
1 teaspoon	baking soda
1 cup	water
1 cup	boiled chickpeas
1 cup	boiled potatoes, cubed
1 teaspoon	chaat masala
1 teaspoon	black salt
1 teaspoon	roasted cumin powder
1 cup	tamarind pulp
2 tablespoons	jaggery
1 teaspoon	red chili powder
1 cup	mint leaves
1 cup	coriander leaves
1 teaspoon	ginger, grated
—	salt to taste
—	oil for deep frying

Instructions

1. 1 In a bowl, mix semolina, all-purpose flour, baking soda, and a pinch of salt.
2. 2 Gradually add water to form a stiff dough. Knead well.
3. 3 Cover the dough with a damp cloth and let it rest for 30 minutes.
4. 4 Divide the dough into small balls and roll them out into thin discs.
5. 5 Heat oil in a deep frying pan and fry the discs until they puff up and turn golden brown. Drain on paper towels.
6. 6 For the filling, mix boiled chickpeas, boiled potatoes, chaat masala, black salt, and roasted cumin powder in a bowl.
7. 7 For the tamarind water, combine tamarind pulp, jaggery, red chili powder, and salt in a bowl. Adjust seasoning to taste.
8. 8 For the mint water, blend mint leaves, coriander leaves, ginger, and salt with water until smooth. Strain and adjust seasoning.
9. 9 To serve, crack the top of the golgappa, fill with the chickpea-potato mixture, and add either tamarind or mint water.