In a bowl add flour, semolina, salt, water as required and knead medium soft dough. Cover with a damp cloth and let it rest for 10-15 minutes.

In a blender add mint, coriander, salt, lemon juice, hing, garlic cloves, ginger, green chilies and cumin seeds. Blend into a fine paste. Add water if required and your green chutney is ready.

In a pan add tamarind water, jaggery and cook until jaggery is dissolved. Add black salt, chili powder, cumin powder, fennel powder, ginger and cook for 10-15 minutes or until it starts to thicken. Lastly add raisins, and cook for another 5-10 minutes. Take off the flames and let it cool.

Cut your dough into four parts and then roll one part into very thin sheet. Note: the thinner will be the sheet; the crisper will be the gol gappas.

Using a round mold cut into round shapes. Heat oil in a pan and fry each disk one by one, gently pressing it in the oil until it puffs up.

In a bowl, mix Boiled potatoes, boiled chickpeas, soaked phulkiyan, sliced onions and sliced cabbage and chaat masala.

Make hole in gol gappas and fill with salad. Top with green chutney, yogurt, chaat Masala, Imli ki chutney, sev, and pomegranate seeds.

Your Dahi Puri is ready, Garnish with fresh mint leaves and serve immediately.