Papri Chaat

Paapri

 * 1 cup water chestnut flour
 * 1 tbsp potatoes, boiled, peeled and mashed very smooth
 * 1 tbsp ghee
 * 1 tsp rock salt
 * cold water to mix
 * ghee / oil for deep frying

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
 * ¼ tsp black pepper
 * ¼ tsp chilli powder
 * 1 tsp chaat masala

Chaat masala

 * 2 tbsp coriander seeds
 * 2 tbsp cumin seeds
 * 1tbsp thymol seeds
 * 3 tsp black rock salt
 * ¾ tsp powdered black peppercorns
 * 1 tbsp amchoor powder

Paapri chaat

 * 8 paapries
 * ½ cup yogurt, beaten smooth
 * sonth ki chutney
 * chaat masala, to taste
 * chilli powder, to taste

Paapri

 * 1) Mix potato, ghee, and salt into the atta, and rub well.
 * 2) Add enough water and knead into a stiff dough.
 * 3) Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter.
 * 4) Fry the paapris, till a golden colour on both the sides.
 * 5) Drain on absorbent paper before storing in an airtight container.

Sonth ki chutney

 * 1) Soak the tamarind and extract its pulp.
 * 2) Now mix all the ingredients and cook till slightly thick.

Chaat masala

 * 1) Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.
 * 2) After cooled, grind to a powder then add rest of the ingredients and store in an airtight jar.

Paapri chaat

 * 1) Dip paapries in yogurt and arrange on a plate.
 * 2) Top it with sonth ki chutney, chaat masala, chilli powder.
 * 3) Garnish with fresh coriander and serve.