Papdi Chaat

Ingredients:

250 gms all-purpose flour
4 tbsps ghee
1 tsp onion seeds
Salt to taste
Vegetable/ canola/ sunflower cooking oil to deep fry
5 large potatoes, boiled, peeled and chopped into tiny pieces
1 cup chickpeas, boiled and mashed coarsely (sprinkle with salt to taste)
2 red (Spanish) onions chopped
2 large tomatoes chopped
2 cups fine sev (gram flour vermicilli)
2 tsps red chilli powder
3 tsps powdered black rock salt
2 tbsps cumin seeds,
gently roasted and powdered
Fresh finely chopped coriander leaves for garnish
2 cups fresh yoghurt
whisked till smooth and chilled
1 cup Tamarind Chutney
cup Mint-Corainder Chutney

Method:

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. Cver 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 (. 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 ( 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 or the Papdis will get soggy.