To make the golgappa shells: First, gather all the ingredients. In a bowl, mix all the dry ingredients and the oil (for shortening) thoroughly. Add a little warm water and mix. Knead with your hands to form a stiff dough. Cover and let it rest for 20 minutes.
After 20 minutes, knead the dough again until smooth. Divide the dough into small balls. Roll each ball out on a clean kitchen surface or rolling board into thin circles, as shown in the picture.
Place the rolled circles on a slightly damp cotton cloth and cover them. Make sure they are not exposed to air after rolling. Prepare all the golgappa shells in the same way.
Heat refined oil in a deep pan or wok. Once the oil is hot, add the golgappa shells one at a time. Fry on medium to high heat until they turn light brown and crispy.
Serve the crispy golgappas with spicy water, tangy potato filling, tamarind sweet and sour chutney, and green chutney. Your crispy golgappas are ready to enjoy!
