Papdi / Papri Chaat

Ingredients:
Papdi:
1 cup all purpose flour (maida)
1/4 cup semolina flour (sooji)
1/2 tablespoons oil
1/2 teaspoon salt (or as per taste)
1/3 cup lukewarm water
To garnish the papdi:
Boiled potato, peeled and mashed
Plain yogurt
Salt
Roasted cumin seed powder (bhuna jeera)
Red chili powder
Hari cilantro chutney
Tamarind chutney
Chat masala
coriander leaves

Method:
Papdi:
1. In a bowl mix flour, sooji, salt and oil.
2. Add the water a little at a time while kneading until it forms a firm dough
3. Cover the dough and set aside for 15 minutes or more.
4. Divide the dough into about 3 equal parts.
5. Take one section of the dough and roll it fairly thin about thickness of dime. Do the same with the remaining 2 parts.
6. Prick firmly the rolled dough about 1/4 inch apart with a fork, (this is done so the papdi do not puff while frying) and cut them in round shape with some bottle cap. (you can make small small roll also and roll one at a time of the size of papdi.)
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.
9. Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd.  Fry the papdi until both sides are a light golden-brown.
10. Remove cooked papdi with a slotted or mesh spoon and transfer to a plate.
11. Continue cooking the remaining papdi in batches until all the dough is gone.
12. After the papdi cool to room temperature they should be crisp.
13. Papdi can be stored in airtight container for 1 month.
Garnish:
1. Put the yogurt into a bowl and mix with a fork or whisk until very smooth. Use some milk as needed to make a consistency similar to pancake batter. Add salt to taste. Keep aside.
2. Arrange the papdi on a large plate.
3. Place some mashed of potato on top of each papdi
4. Drizzle yogurt over each papdi.
5. Sprinkle roasted cumin powder, and red chili to your taste.
6. Finish the papdi chat by drizzling with tamarind chutney.
7. Sprinkle some chat masala on top along with coriander leaves.

Please Note: you can add small raw onion pieces or mashed green peas or chickpeas also if you like before adding tamarind chutney.