Pani Puri, It consists of crispy hollow puris filled with a mixture of flavored water, tamarind chutney, and a spicy potato filling. Here's a recipe for making golgappas at home:

 

Ingredients:

For the puris:

• 1 cup semolina (sooji/rava)
• 1/4 cup all-purpose flour (maida)
• A pinch of baking soda
• Salt to taste
• Water (as needed) for kneading
• Oil for deep frying

For the spicy potato filling:

• 2 medium-sized potatoes, boiled and mashed
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon chaat masala
• 1/4 teaspoon red chili powder
• Salt to taste
• Chopped coriander leaves for garnishing

For the flavored water:

• 2 cups cold water
• 1/4 cup tamarind chutney (imli chutney)
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon black salt
• 1/4 teaspoon black pepper powder
• 1/4 teaspoon red chili powder
• Fresh mint leaves, finely chopped
• Coriander leaves, finely chopped

Instructions:

1. To make the puris, mix semolina, all-purpose flour, baking soda, and salt in a bowl. Gradually add water and knead to make a firm dough. Cover the dough and let it rest for 20-30 minutes.

2. After the resting time, knead the dough again and divide it into small equal-sized portions. Roll each portion into small, thin circles (around 2-3 inches in diameter).

3. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide a few puris into the oil and fry until they puff up and turn golden brown. Flip them to fry the other side as well. Remove from the oil and drain on a paper towel. Fry all the puris in the same way.

4. For the spicy potato filling, mix the boiled and mashed potatoes with roasted cumin powder, chaat masala, red chili powder, and salt. Mix well until all the spices are evenly incorporated. Garnish with chopped coriander leaves.

5. To make the flavored water, in a large bowl, mix cold water, tamarind chutney, roasted cumin powder, black salt, black pepper powder, red chili powder, mint leaves, and coriander leaves. Stir well to combine all the flavors. Adjust the spices according to your taste.

6. To assemble the golgappas, gently make a small hole in each puri using your thumb or a spoon. Fill each puri with a spoonful of the spicy potato filling.

7. Serve the golgappas on a plate and accompany them with the flavored water in a separate bowl or jug. To eat, pour a little flavored water into each filled puri and enjoy it in one bite.

Golgappas are best enjoyed immediately after assembling, as the puris tend to get soft if left for too long. You can adjust the flavors and spice levels of the water and filling according to your preference. Enjoy the delicious homemade golgappas!