Ingredients

• For Papdi:
• 1 cup - plain flour
• 2 tsp - oil or ghee
• 1/4 tsp - ajwain seeds
• salt to taste
• oil to deep fry
• For chilli pakodi:
• 15 - green chillies
• salt to taste
• 1 tsp - lemon juice
• 1/2 cup - gram flour
• pinch soda bicarb
• 1/2 tsp - hot oil
• oil for deep frying
• Other ingredients:
• 1/4 cup - tamarind chutney
• 1 tbsp - green chutney
• crushed cumin powder
• 1/2 tsp - chaat masala
• 2 tbsp - beaten fresh curd
• salt to taste
• 1 - boiled potato chopped
• 1 tsp - coriander leaves finely chopped
• 1 - onion finely chopped
• 1 tbsp - fine sev

How to Make Papdi Chaat

• For Papdi:
• Mix flour, ajwain, salt and oil. Rub them together.
• Use some water and knead into a soft dough.
• Roll it into large thin rounds.
• Prick all over it with fork or knife.
• Place it on a clean cloth.
• Repeat this step for the entire dough.
• Heat oil and take one round at a time.
• Cut out small rounds from it with a cutter or a small katori.
• Each round should be about 1 inch in diameter.
• Fry them in hot oil till it turns light golden brown.
• Drain it and keep it aside.
• Cool and store till further required.
• For chilly pakodi:
• Slit chillies, remove the seeds and rub it with salt and lemon juice.
• Keep it aside for 5 mins, wash it under a tap and dry it with a towel.
• Make a medium-thick batter of flour, salt and little water.
• Add hot oil to it and mix well.
• Dip each chilly in it, and deep fry in hot oil till becomes golden in colour.
• Drain it and keep it aside.
• To serve:
• Mix the two chutneys together.
• Dip each papdi and pakodi in the chutney mixture.
• Spread papdis and pakodis in a large plate.
• Sprinkle chopped potato over them.
• Sprinkle beaten curd over them.
• Sprinkle salt, cumin and chaat masala on them.
• Garnish with chopped onions, coriander and sev.
• Serve immediately.