For papri

1 cup maida/all-purpose flour
1/2 tsp ajwain ‘ carom seeds’
1 tbsp oil or ghee
salt to taste
water for kneading
oil for deep frying

To Make Papri:

Mix flour, carom seeds and salt and make a tight dough with the 1 tbsp oil and water.
Make marble sized balls and roll into 3 cm diameter to make a disk.
Prick with a fork.
Deep fry on low – medium heat till light golden brown .
Remove drain on absorbent paper and cool.

To Make Papri Chaat Masala:

Heat a pan on medium heat, add the coriander powder and roast for 30 seconds.
Add the cumin powder and roast for another 30 seconds.
Remove from heat transfer to a bowl.
Add the chilli powder and both the salts.
Mix and store in airtight container when cold.
To make papri chat we need

For papri chat masala

To Make Papri Chaat Masala:
8 tbsp – freshly ground coriander powder
2 tbsp – freshly ground cumin powder
2 tbsp – garam masala powder
1 tsp – black salt
1 tbsp – yellow/red chilli powder or to taste
1 tsp – salt

To Make Papri Chaat Masala:

Heat a pan on medium heat, add the coriander powder and roast for 30 seconds.
Add the cumin powder and roast for another 30 seconds.
Remove from heat transfer to a bowl.
Add the chilli powder and both the salts.
Mix and store in airtight container when cold.

Ingredients:

8 pieces – papri
1 – small potato, boiled and cubed or crumbled
4 tbs – chick peas, boiled
1 tbsp – papri chaat masala
½ tsp – or to taste red/yellow chili powder
1 tsp – ginger julienne soaked in water for 15 mins
4 to 6 tbsp – tamarind chutney
8 to 10 tsp – chilled yogurt (whisked till smooth)
1 tbsp – coriander chutney
salt to taste

For garnishing
Sev, boondi, pomegranate pearls and coriander leaves

Method
Arrange the papdi on a serving dish. Spread potatoes and boiled chickpeas on it , now sprinkle papri chat masala on it . Add tamarind and green chutney . Sprinkle red chili powder and ginger julienne
. Top with chilled yogurt and garnish with sev, boondi, pomegranate pearls and coriander leaves and serve immediately.