Mix whole wheat flour, semolina in a bowl. Add little water and knead to make a tight dough. The consistency of the dough is very important in making good puffed up poories. It should be tighter than the regular roti dough.
Cover the dough with a moist cloth and keep aside for 15-20 minutes. Knead aside for a minute and then divide the dough in a small sized balls. Do not roll the poori too thin.
Heat oil in pan to check if the oil is hot enough. Drop small poori and check it till both sided golden brown.
Take the poories out and place over a napkin paper.so the excess oil is absorbed.
Peel the boiled potato, onion and cut into small cubes. Add boiled chickpeas and add some salt, red chilli powder mix them well.
With the help of a finger make a hole in the each gol gappa and stuff the potato cubes, onion and boiled chickpeas, coriander leaves in a Golgappe.
Place golgappa on a plate and cover with imli chutney, curd and garnish with coriander leaves, chaat masala. so the ready for Golgappa chaat.
