Ingredients:
All-purpose flour - 250 gms
Ghee or oil - 4 tbsp
Ajwan seeds(tymol seeds) - 1/4 tsp.
Chopped boiled tiny pieces potatoes - 5
Boiled,mashed chickpeas - 1 cup
sprinkle with salt to taste)
Chopped onions - 2
Chopped tomatoes - 2
Fine sev (gram flour vermicilli) - 2cups
Red chilli powder - 2 tsps
Salt - 3 tsps
Cumin seeds powder - 2 tbsps
Chopped coriander leaves - 1 cup
Beaten Fresh yoghurt - 2 cups
Tamarind Chutney - 1 cup
Mint-Corainder Chutney - 2 tbsp.
Vegetable or Sunflower oil to deep fry
Instructions:
For Papdi:
Mix all-purpose flour, ajwain seeds, ghee and salt. Add enough water and knead into soft dough. Cover and leave for 30 minutes. Divide the dough into small portions.
Roll out each portion of the dough with the help of some dry flour, roll into large thin rounds. Prick all over with fork. Cut out small rounds from it with a cutter. Fry them in hot oil until golden brown and crispy. Drain on paper towel.
Store in an airtight container when cool.
To serve:
First set up all ingredients - Papdis, toppings and chutneys within easy reach. Dip 5-6 Papdis (per person) in yoghurt and remove. Arrange on a plate.
Put a little potato, chickpeas, onion and tomato on each Papdi. When all are done in this way, drizzle a teaspoonful each of Tamarind and Mint-Corainder Chutney on each Papdi.
Sprinkle a handful of sev all over the Papdis in the plate. Now sprinkle red chilli powder, cumin powder and salt and garnish with chopped coriander leaves. Serve as soon as possible or the Papdis will get soggy.
