In a bowl, combine the all-purpose flour, semolina, and a pinch of salt. Gradually add lukewarm water and knead into a smooth dough, making sure there are no cracks. Knead well by hand until the dough is soft and smooth. Cover and let it rest for about 40 minutes.

After 40 minutes, knead the dough again and divide it into small balls. Roll each ball out into a thin circle, like a tortilla. Use a round cutter or the rim of a lid to cut out small circles. Place the cut circles on a plate and cover them with a thin muslin or cotton cloth.

Cover all the circles with a damp (slightly wet) cloth and let them rest for 10 to 15 minutes.

Heat oil in a deep pan. Fry the circles in hot oil, starting on high heat and then lowering to medium. Gently press each one so it puffs up. Once puffed, reduce the heat and fry until golden brown.

For the tangy raw mango mint water: Blend raw mango, mint, cilantro, green chili, and a little tamarind pulp in a blender. Strain and add water as needed. Season with black salt, jaljeera powder, roasted cumin, and other spices to taste.

Add boondi to the tangy water. The raw mango mint water is ready.

For the pineapple water: Blend the chopped pineapple with pani puri masala, sugar, black salt, and roasted cumin in a blender until smooth. Strain and add water as needed. The pineapple-flavored water is ready.

For the spicy tamarind water: Add asafoetida, cilantro-mint-green chili paste, regular salt, black salt, red chili powder, roasted cumin, jaljeera powder, and boondi to tamarind water. Mix well.

Your golgappas are ready to serve with the different flavorful waters.

Serve the golgappa and enjoy!