In frying pan, add jaggery, dates and water, mix until it becomes paste.
Add chaat masala, dry ginger powder, water and salt, mix well and set aside.
Green chutney:
In blender, add green chilies, green coriander, mint leaves and water, grind until all combined, set aside.
Gol Gappay Water:
-In pot, add water, tamarind pulp, carom seeds, chaat masala, salt, black salt, dry ginger powder and red chili powder, mix it and bring it to boil.
Strain and set aside to cool down.
Gol Gappa Dough
In bowl, add semolina, all-purpose flour, salt and water, mix and knead well to form a dough.-Cover with damp cloth for 30 minutes.
Knead again until smooth (5-6 mins) and divide the dough into two balls.
Grease working surface with oil and roll the ball with the help of rolling pin into a flat round circle.-With the help of cutter, cut into round shapes/small circles and roll again. Poori size shouldn't more than 2 inches.
Cover pooris with damp cloth.
Heat oil in frying pan and fry on low flame. Flip and press slightly.
Fry until crispy and golden.
Assembling:
Poke a small hole in the center of the Gol Gappa (or Poori).
Add some boiled chickpeas and boiled potato.
Add a little meethi chutney, green chutney, yogurt.
Sprinkle little onion (fine chopped) and sev nimco, again add little meethi chutney, green chutney, yogurt and sprinkle some chaat masala.
Pour some spicy water in it or dip it in the spicy water.