Chaat Papri

Ingredients

• 100 g refined flour (maida)
• 10 g semolina (suji)
• salt
• 1/4 teaspoon baking powder
• 1 tablespoon oil
• oil (for frying)
• 1 cup potato, boiled, cubed
• 1 cup chickpeas, boiled (kabuli chana)
• 150 g tamarind chutney
• 60 g mint chutney
• 150 low-fat yogurt, beaten (dahi)
• chat masala

Directions

1. 1

   Sift the refined flour, semolina, salt, and baking powder together. Add hot oil and mix

2. 2

   Well. Knead with enough water to make a smooth dough. Divide the dough equally into tiny balls. Roll each out into a very thin disc, 11/2 “in diameter. Perforate each with a fork so that it doesn’t puff out while frying. Keep aside for 30 minutes, uncovered.

3. 3

   Heat the oil in a wok (kadhai); deep-fry the discs on a medium flame till crisp and golden. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels. To serve, arrange the fried discs (papri) on a plate; spread the potatoes, chickpeas, tamarind and mint chutneys, yoghurt and chaat masala to taste.