Paapri Chaat

Method

For the Paapri:

Mix potato, ghee, and salt into the atta, and rub well.

Add enough water and knead into a stiff dough.

Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter.

Fry the paapris, till a golden colour on both the sides. Drain on absorbent paper before storing in an airtight container.


For the Sonth ki Chutney:

Soak the tamarind and extract its pulp.

Now mix all the ingredients and cook till slightly thick.


For the Chaat Masala:

Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.

After cooled, grind to a powder then add rest of the ingredients and store in an airtight jar.


For the Papri Chaat:

Dip paapries in yogurt and arrange on a plate.

Top it with sonth ki chutney, chaat masala, chilli powder.

Garnish with fresh coriander and serve.