Dahi papdi

Ingredients
For Papdi
100 gm Besan (If Besan is unavailable the use simple wheat flour )
1/2 teaspoon Ajwain
1/4 teaspoon Crushed peppercorns
1 Cup Chopped Corriander
30gm Oil - to mix
50gm Water - to mix
Salt - to taste
1 pinch Baking soda
Oil - for frying
For Chaat
2 Boiled potatoes
1/2 teaspoon Chaat masala
1/2 teaspoon Red chile powder
1/4 Coriander leaves
150gm Curds
For Chutney
100gm Tamarind
75gm Jaggery
1 teaspoon Red chile powder
1/4 teaspoon Black salt
3/4 teaspoon Dhania jeera powder
Salt - to taste

Method
To Make The Papdi:
Mix the besan(of whole wheat flour), ajwain, crushed peppercorns and Corriander Leaves, salt and baking soda. Rub in the oil , add water and make a stiff dough. Roll the dough in big round, cut long strips out of it and cut them in quarters. Deep fry until crisp and golden yellow over a slow fire.

To Make Chutney:
Soak the tamarind in a little hot water and mash well. Strain the tamarind sauce, add all the other ingredients, and heat until it thickens. Keep aside to cool.

To Make Dahi Papdi Chaat:
Beat curds and mix salt and chile powder. Peel and dice the potatoes. Spread papdi on a plate, and top with diced potatoes. Pour the chutney generously on top and cover with the curd mix. Sprinkle with chaat masala and garnish with coriander leaves.

---

* Tip : You can beat Mint Leaves in Dahi for better taste.