Ingredients For Papdi Chaat :

• All-purpose flour – 1/4 Kg
• Ghee (Clarified Butter) - 4 tablespoons
• Onion seeds - 1 teaspoon
• Oil to deep fry
• Potatoes - 5 large (boiled, peeled and chopped finely)
• Chickpeas - 1 cup (boiled with salt and mashed coarsely)
• Onions - 2 red (Spanish)  chopped finely
• Tomatoes - 2 large chopped finely
• Fine sev - 2 cups
• Red chilli powder – 1/2 teaspoon
• Black salt - 2 teaspoons powdered
• Cumin seeds - 2 teaspoons roasted and powdered
• Coriander leaves for garnish
• Fresh yoghurt  - 2 cups whisked
• Tamarind Chutney  - 1 cup
• Mint-Corainder Chutney  - 1 cup
• Salt to taste

Method For Papdi Chaat :

• Mix the flour, ghee, onion seeds and salt to taste and mix well.
• Add just a little water at a time and knead to get a firm, smooth dough.
• Cover with a damp cloth and allow to rest for 20 minutes.
• After the dough has rested, divide it into equal-sized balls.
• Roll between your palms till smooth.
• Lightly flour a clean rolling surface and press one ball flat.
• Roll out into a circle (1/4" thick) using a rolling pin.
• Now use the circular cookie cutter to cut smaller circles out on the large circle.
• Remove extra dough from sides of smaller circles.
• Keep on a lightly floured tray or plate for later frying (they will become the Papdis).
• Repeat till all the dough is used up.
• Heat oil for deep frying, in a deep pan on a medium flame.
• When hot, add the Papdis a few at a time and fry till crisp and pale golden.
• Drain and keep on paper towels. Repeat till all Papdis are made.
• They can be stored for a few weeks if kept in an airtight container.
• To serve, first set up all ingredients - Papdis, toppings and chutneys - within easy reach.
• Dip 5-6 Papdis (per person) in yoghurt and remove. Arrange on a plate.
• Put a little potato, chickpeas, onion and tomato on each Papdi.
• When all are done in this way, drizzle a teaspoonful each of Tamarind and Mint-Corainder Chutney on each Papdi.
• Sprinkle a handful of sev all over the Papdis in the plate.
• Now sprinkle red chilli powder, cumin powder and black rock salt and garnish with chopped coriander leaves.
• Serve as soon as possible otherwise the Papdis will get soggy.