2 cups plain flour (maida)
2 level tsp carom seeds (ajwain)
Oil
3 tablespoons tamarind chutney (imli)
25 ml lemon juice
1 tablespoon sugar (if the tamarind chutney is spicy)
1 teaspoon red chile flakes (or to taste)
Cumin
Chaat masala
1 medium onion, finely chopped
Tomato, chopped
Diced potato, boiled and drained
Cooked and drained chickpeas
Salt
Pepper
Yoghurt
Combine the flour, ajwain, a dash of oil, salt, and enough water to make a firm dough.
Knead well and roll out into small thin rounds of about 40mm (1½ inch) diameter, without using flour if possible. Prick with a fork.
Deep fry in hot oil over medium heat until golden brown and crisp.
Cool and store in an air-tight container.
Use as required.
Combine the tamarind chutney and lemon juice in a bowl. Mix well.
Mix in the sugar, chili flakes, cumin, and chaat masala.
Mix in the onions, tomatoes, potatoes, and chickpeas. Season with salt and pepper to taste.
To serve add papri on the top along with yoghurt thinned with a small amount of milk or water.
Add some extra tamarind chutney on the top.
- â˘Instead of papri, you could use salted crisps or something crispy.