Cookbook:Papri Chaat (Crispy Indian Snack with Potato)

Papri

 * 2 cups plain flour (maida)
 * 2 level tsp carom seeds (ajwain)
 * Oil

Chaat

 * 3 tablespoons tamarind chutney (imli)
 * 25 ml lemon juice
 * 1 tablespoon sugar (if the tamarind chutney is spicy)
 * 1 teaspoon red chile flakes (or to taste)
 * Cumin
 * Chaat masala
 * 1 medium onion, finely chopped
 * Tomato, chopped
 * Diced potato, boiled and drained
 * Cooked and drained chickpeas
 * Salt
 * Pepper
 * Yoghurt

Papri

 * 1) Combine the flour, ajwain, a dash of oil, salt, and enough water to make a firm dough.
 * 2) Knead well and roll out into small thin rounds of about 40mm (1½ inch) diameter, without using flour if possible. Prick with a fork.
 * 3) Deep fry in hot oil over medium heat until golden brown and crisp.
 * 4) Cool and store in an air-tight container.
 * 5) Use as required.

Chaat

 * 1) Combine the tamarind chutney and lemon juice in a bowl. Mix well.
 * 2) Mix in the sugar, chili flakes, cumin, and chaat masala.
 * 3) Mix in the onions, tomatoes, potatoes, and chickpeas. Season with salt and pepper to taste.
 * 4) To serve add papri on the top along with yoghurt thinned with a small amount of milk or water.
 * 5) Add some extra tamarind chutney on the top.

Notes, tips, and variations

 * Instead of papri, you could use salted crisps or something crispy.