Papri Chaat

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Ingredents:

For papri

• 1 cup water chestnut flour
• tbsp potatoes-boiled, peeled and mashed very smooth
• 1 tbsp ghee
• 1 tsp rock saltcold water to mixghee/oil for deep frying

For sonth ki chutney

• 1 cup tamarind
• 3 tbsp gur (jaggery)
• 1 tsp sendha namak (rock salt)
• 1 tsp black rock salt
• 1 tsp sonth or powdered dry ginger
• 1/4 tsp black pepper
• 1/4 tsp chilli powder
• 1 tsp chaat masala

For chaat masala

• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1tbsp thymol seeds
• 3 tsp black rock salt
• 3/4 tsp powdered black peppercorns
• 1 tbsp amchoor powder
• 8 paapries
• 1/2 cup yogurt-beaten smooth
• sonth ki chutneychaat masala- to taste
• chilli powder-to taste

Method:

For the papri, mix potato, ghee, and salt into the atta, and rub well. Add enough water and knead into a stiff dough. Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter. Fry the paapris, till a golden colour on both the sides. Drain on absorbent paper before storing in an airtight container.For the sonth ki chutney, soak the tamarind and extract its pulp. Now mix all the ingredients and cook till slightly thick. Chaat MasalaRoast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool. After cooled, grind to a powder then add rest of the ingredients and store in an airtight jarFor the Papri Chaat Dip paapries in yogurt and arrange on a plate. Top it with sonth ki chutney, chaat masala, chilli powder. Garnish with fresh coriander.

Serve in a glass or ceramic designer plate/bowl.