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In a large mixing bowl, combine semolina, flour, and baking powder.
Gradually add ⅓ - ½ cup room temperature water as you are mixing the dough.
Knead continuously for 5 minutes and let the dough rest for at least 30 minutes to an hour.
Divide the dough into quarters and roll each dough ball into a thin long sheet.
Cut out small round pieces using a cookie cutter.
Heat oil in a wok over high heat.
Place each piece on the wok and press down using a perforated spatula until it puffs up.
Fry until dark golden and place on a cooling rack.
In a small saucepan, add tamarind pulp, water, grated jaggery and let it come to a boil.
Add roasted powders, red chilli flakes, black salt, and table salt, stirring well.
After 8-10 minutes, remove from heat and add lime juice.
Wash and soak the yellow peas overnight, then boil with onions, turmeric, salt, and water until soft.
Add boiled potatoes, lime juice, and tamarind chutney to the peas and mix well.
Chop garnishes like red onion, green chillies, coriander, and boiled eggs.
Assemble phuchka by poking a hole in the shell, adding filling, tamarind water, and garnishes.