Ingredients
edit
Procedure
edit
- Combine the flour, ajwain, a dash of oil, salt, and enough water to make a firm dough.
- Knead well and roll out into small thin rounds of about 40mm (1½ inch) diameter, without using flour if possible. Prick with a fork.
- Deep fry in hot oil over medium heat until golden brown and crisp.
- Cool and store in an air-tight container.
- Use as required.
- Combine the tamarind chutney and lemon juice in a bowl. Mix well.
- Mix in the sugar, chili flakes, cumin, and chaat masala.
- Mix in the onions, tomatoes, potatoes, and chickpeas. Season with salt and pepper to taste.
- To serve add papri on the top along with yoghurt thinned with a small amount of milk or water.
- Add some extra tamarind chutney on the top.
Notes, tips, and variations
edit
- Instead of papri, you could use salted crisps or something crispy.