Golgappa Puri

1 cup whole wheat flour
1 cup semolina
¼ tsp SIDS CRAZY SALT
Water for kneading (about 200 ml)
Rice bran oil (for deep frying)

Golgappa Puri:
In a bowl, mix whole wheat flour, SIDS CRAZY SALT and semolina. Add little water at a time and knead it to form a dough. Dough should neither be too hard/thick nor too soft/thin or sticky. It should be medium.
Cover the dough with a damp muslin cloth or tea towel, keep it aside for 30 minutes.
Divide the dough into 6 equal sized uniform balls. Place the ball (one at a time) on a lightly floured surface. Roll out each ball into very thin circles uniformly. The thickness of each circle should not be more than 1.5 mm.
With a help of a glass or bowl having a diameter of 4 to 5 cm, cut out discs from the rolled circles.
Heat enough oil in a heavy bottom and deep kadhai until hot.
Once the oil is very hot, reduce the flame to medium and maintain it throughout. At this stage oil should be very hot.
Slowly and gently slide the discs into the oil and with the help of the back of a ladle slightly press it. This will make the puris to puff up.
Flip and fry until golden brown and crisp. (Do not fry too much or it will turn too dark)
Take the puris out and place them on absorbent paper.
Repeat the same for all the balls.
Store:
Puris can be stored in a clean air tight jar or zip lock pouch for good 2 weeks at room temperature.
I usually line the jar with kitchen tissue roll and then store the puris.