Ingredients:
Refined flour (maida) 1 cup / 100 gm
Semolina (suji) 1 tbsp / 10 gm
Salt ½ tbsp
Baking powder a pinch
Vegetable oil ¾ cup / 150 ml\
Vegetable oil for frying
To serve
Potatoes, boiled, cubed ½ cup
Chickpeas (kabuli chana), boiled ½ cup
Tamarind chutney ¾ cup / 150 gm
Mint chutney 4 tbsp / 60 gm
Yogurt (dahi), beaten 1 cup / 180 gm
Chaat masala to taste
Method:
1.Sift the refined flour, semolina, salt, and baking powder together. Add hot oil and mix
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, 1½ “in
diameter. Perforate each with a fork so that it doesn’t puff out while
frying. Keep aside for 30 minutes, uncovered.
2.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, yogurt and chaat masala to taste.
