Ingredients
- plain flour, maida2 cup
- carom seeds, level; ajwain2 tsp
- oil
- tamarind chutney, imli3 tbsp
- lemon juice25 ml
- sugar, if the tamarind chutney is spicy1 tbsp
- red chile flakes, or to taste1 tsp
- cumin
- chaat masala
- onion, medium; finely chopped1
- tomato, chopped
- potato, diced; boiled and drained
- chickpeas, cooked and drained
- salt
- pepper
- yoghurt
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
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.
Region evidence: recipe text — “Crispy Indian Snack with Potato”
