Gol Gappay

Ingredients
Semolina 1 cup
Flour ½ cup
White lentils ground 2 tbsp
Club soda for kneading the dough
Oil for deep frying
For Filling
Potato (boiled & mashed) 1 cup
Bondi (soaked in water for 10 minutes) 2 cups
Ingredients for Sour Water
Mint leaves ½ bunch
Green chilies 3
Water 1 liter
Tamarind pulp ½ cup
Roasted coriander powder 1 tsp
Roasted cumin powder 1 tbsp
Chili powder ½ tsp
Salt ½ tsp heaped
Ginger chopped 2 tbsp
Lemon juice 3 tbsp
Method for Sour Water
In a blender put together 2 tbsp ginger, ½ bunch mint leaves, 3 green chilies and blend to a fine paste, mix in 1 liter water with ½ cup tamarind pulp, 3 tbsp lemon juice, 1 tbsp roasted cumin, 1 tsp roasted coriander powder, ½ tsp chili powder and ½ tsp salt, mix well, the water should be tangy and spicy. Strain water and keep in the fridge to chill or add ice and use.
Method for Gol Gappa
In a bowl mix together 1 cup semolina, ½ cup flour, 2 tbsp ground white lentil. Knead with club soda to form a stiff dough, keep aside for 30 minutes, knead once again, make marbles size balls with little oil on your hands, roll into puri, keep between two layers of wet cloth, roll all of them, keep for 10 minutes, deep fry on medium heat till they puff up, reduce heat and fry till crisp.
To Assemble
Puncture the Gol gappa with tip of your thumb, add 1 tsp of filling and top it with the spice water, if you like it a little sweet add little tamarind chutney before adding the water.