Golgappe

1. In a large bowl, combine semolina, atta flour, baking soda, and 3 grams of salt. Gradually add 100 grams of water and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Divide the dough into small portions and roll each portion into a very thin, small circle (about 5-6 cm in diameter).

3. Heat vegetable oil in a deep pan over medium-high heat. Once hot, carefully deep-fry the rolled dough circles, pressing gently with a slotted spoon to help them puff up. Fry until golden brown and crisp on both sides. Drain the golgappe on absorbent paper and set aside.