Papri Chaat

 
Ingredients:

Papri:
½ cup wheat flour
2 cups white flour
½ tsp. ajwain seeds
½ tsp. cumin
2 tbsp. oil
water
oil to deep fry
salt to taste

Chaat:
1 cup chickpeas
1 potato boiled and peeled
1 tomato
½ onion
2 tbsp. sliced paneer (optional)
1 tsp. cumin seeds
1 tbsp. chaat masala (optional)
2 tbsp. yogurt
red chili powder, salt, pepper to taste
2 tbsp. coriander chutney
2 tbsp. tamarind chutney
coriander leaves to garnish

Procedure:

Sift flour, ajwain, salt in a bowl. Add 2 tbsp of oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs. Add a little water at a time and bind the flour into a soft, pliable dough. Knead it really well for about 5-7 minutes. Cover with a damp cloth and leave to rest for 15 minutes. Divide the dough into two equal halves. Roll each half into large thin rounds. Prick all over with fork. Cut out 2 inch rounds from it with a round cookie cutter. Heat oil in deep frying pan and fry a few at a time over medium heat to a crisp golden color. Place ready papris on the serving plate. Mix chopped potato, tomato, onion, chickpeas and paneer (optional). Add the spices: cumin seeds, chaat masala and salt and paper to the taste. Place the mix on top of the papris. Top with yogurt and chutneys and garnish with fresh coriander leaves