Ingredients

• 2 cups maida or all-purpose flour

• 4 tbsp oil

• 1/2 tsp salt

• 1/2 tsp kalonji (onion seeds)

• 4 potatoes

• 1 cup sev

• 1/2 cup chick peas

• 1/2 cup yogurt, well beaten

• 1/2 cup coriander leaves

• 1 tbsp oil

• 1 tsp rock salt

• 1 tsp chili powder

• 1 tsp cumin seeds

Method

1. Heat oil and add to the maida. Mix salt and kalonji seeds to the maida and knead into a firm dough using a little water.

2. Make balls of the dough and roll out into thin and large circles, deep fry on a slow flame till crisp and light golden in color.

3. When cold, crush slightly into bite-size pieces and store these papdis in an air-tight tin. These papdis can be prepared well in advance.

4. Soak the chick peas overnight. Wash well and pressure cook the peas and potatoes for 8-10 minutes. Peel and cube the potatoes.

5. Fry in oil the drained peas and potatoes with 1/4 tsp of rock salt and 1/2 tsp of chili powder. Roast the mixture and sprinkle cumin seeds.

To assemble the papdi chaat

1. Pour a thin layer of beaten yogurt on a large platter. Put a layer of crushed papdi on top.

2. Cover with little of peas and potato mixture. Pour 2-3 tbsp of yogurt on top.

3. Sprinkle a little cumin powder and chili powder on top along with rock salt.

4. Pour a little tamarind chutney attractively on top and garnish with coriander leaves and sev.

5. Serve immediately or it will become soggy.

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