Papdi chaat

Ingredients:

1 cup maida/all-purpose flour
1 tbsp oil or ghee
salt to taste
water for kneading
oil for deep frying

Method:

In a mixing bowl combine maida,oil and salt .Slowly add water and make a smooth dough. Leave aside covered with damp cloth for 15 mts.

Knead the dough again for a min.roll the dough and make small round rotis using a cookie cutter . Make deep dents in each rotis using a fork or knife.

Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once its hot, slide the roti into the hot oil and allow to cook. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turn too dark. Remove on to absorbent paper

Cool and store in an air tight container and use when required.

Note: Ensure the oil is hot enough before frying the papdi. If the oil is not hot enough, the papdi will absorb a lot of oil. Alternately, you can roll out a big sized roti and cut it into diamonds.

Arrangement:
Place 4-5 papdis, layer each papdi with chopped or mashed boiled potato and boiled chickpeas. Next spoon green chutney and sweet tamarind chutney. Spoon sweetened curd/dahi. Sprinkle some chopped onion and chaat masala. Finally finish off with sev and coriander leaves. Serve immediately.