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Mix semolina with ap flour very well using your hand.
Gradually add water as you mix and knead while allowing the semolina to absorb the water.
Once the dough has reached an elastic-like texture, cover it up with a moist cloth and let it rest for 10 minutes and make sure your dough is not too soft nor hard.
Knead the dough again before cutting the dough in half and roll it out thinly flat using a rolling pin.
Cut out into small round pieces using a cooking cutter.
Deep dry and gently tap as it puffs up and lights golden in color.
For the sauce, pour in tamarind pulp along with 2 cups of water and bring to a boil.
Strain out the tamarind sauce into a clean bowl, add 1 cup of water, salt, black salt, coriander, red chili, cumin, sugar, and lime.
Mix the tamarind sauce and set aside.
In a new bowl, add boiled white peas, boiled potatoes, red onion, green chili, ground coriander, cumin, red chili, fresh coriander, salt to taste, and lime juice along with a 2 tbsp of tamarind sauce.
Ready to assemble your very own fuchka and enjoy!