Gol Gappe

Mix semolina and maida. Add warm water gradually to form a stiff, smooth dough. Rest for 30 minutes covered.

Roll dough very thin (2 mm). Cut into small circles using a round cutter.

Deep fry on medium-high heat until puffed and golden. They puff within seconds — remove quickly. Drain.

For pani: blend mint, coriander, green chillies, tamarind, black salt, cumin powder, and salt with cold water. Strain and adjust seasoning. Chill.

For filling: mix mashed potatoes, chickpeas, chaat masala, and salt.

To serve: crack a small hole in each puri. Fill with potato-chickpea mixture.

Dip into the chilled spiced pani (or pour in) and eat immediately.