Golgappa

For making golgappa: Mix semolina, maida, salad and oil for moyan in a mixing bowl. Mix it very well. Now make a dough by adding warm water. Knead it well and keep it aside for 15 minutes.

Heat oil in a kadhai. Keep it on a low flame. Make a ball and roll it. Take a small-sized lid and place it on chapati and then press it. This way you will get a little sized golgappa and deep fry it. Press it gently with the help of spatula so that it gets puffed. Likewise, make all the gol gappa.

For making golgappa pani: Boil lemon sized tamarind ball in 1/2 glass water. Cool it. Mash it and sieve the tamarind water. Now add black salt, salt, roasted cumin seeds powder, mango powder, red chilli powder and mix well. Golgappa Water is ready.

Garnish water with boondi raita and coriander leaves.

Now take golgappa. Make a whole in the centre. Put boiled potato pieces and chickpea. Add sone sounth and serve with one bowl of golgappa water.