Puchka

Mix semolina and all-purpose flour together. Add a pinch of salt and knead into a very stiff dough using minimal water (about 3–4 tablespoons). Cover and rest for 20 minutes.

Divide the dough into small marble-sized balls. Roll each ball into a very thin circle (about 5 cm diameter) on a dry surface without any flour dusting.

Heat oil in a deep kadai to 180°C. Fry the puris in batches, pressing them gently with a slotted spoon so they puff up. Fry until golden and crisp, about 1–2 minutes. Drain on paper towels and cool completely.

Prepare the tamarind water: dissolve tamarind pulp in 500 ml cold water. Add jaggery, black salt, roasted cumin powder, and red chilli powder. Stir until jaggery dissolves. Strain and chill.

Blend mint leaves, green chillies, and coriander with a little water to make a green chutney. Add to the tamarind water for the spicy-tangy puchka pani.

Prepare the filling: mix mashed potatoes with boiled kala chana, black salt, roasted cumin powder, red chilli powder, and a few drops of mustard oil. Mash together well.

Taste the puchka pani and adjust salt, tanginess, and spice to your preference.

To serve, gently crack a small hole in the top of each puri with your thumb. Fill with a teaspoon of the potato-chana mixture.

Dip the filled puri into the chilled puchka pani so it fills up completely, and eat in one bite immediately.