Add semolina, oil and refined flour in a bowl. Mix well.
Knead a soft dough by using water and keep aside for 15 minutes.
Heat oil in a pan.
Take small ball from the dough and roll it in to a thin circle.
Cut the puris with the help of a round shape cutter.
Deep fry these puris until golden and crispy.
Mash boiled potatoes.
Add mint corriander chutney, Lemon juice, Salt, Chat masala, onions and one spoon tandoori mayonnaise in it. Mix well.
Gently hole in golgappa puris.
Add potatoes mixture in it.
Top up with tandoori mayonnaise on it.
Sprinkle chat masala on it.
Garnish with sev and serve immediately.
