For Golgappas / Puris :

• Mix the flour, semolina, ghee and sufficient water to knead into a stiff dough.
• Roll out the dough into thin round, then cut out 1-inch rounds (use a bottle screw cap). Cover with damp cloth.
• Heat the oil in a kadhai or deep-frying pan over a moderate heat.
• Fry the rounds, a few at a time, until they are puffed up and light brown all over. The puffing process is helped by placing a spatula or karchhi in the middle of the pan and moving it gently to make waves in the oil. But be careful, oil should not spill out or on you. 
• When cooked, place, with great care, on absorbent kitchen paper towel to drain.

For Paani :

• Boil the tamarind in water till soft. Squeeze the tamarind and then strain.
• Now add salt, cumin powder, chili powder, pepper powder and chopped coriander to it.
• Dissolve sugar in it.

To Serve :