Ingredients
For 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
For 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
1/4 tsp black pepper
1/4 tsp chilli powder
1 tsp chaat masala
For Chaat Masala:
2 Tbsp coriander seeds
2 Tbsp cumin seeds
1 Tbsp thymol seeds
3 tsp black rock salt
3/4 tsp powdered black peppercorns
1 Tbsp amchoor powder
Paapri Chaat:
8 paapries
1/2 cup yogurt-beaten smooth
Sonth ki chutney
Chaat masala- to taste
Chilli powder-to taste
Method
For the Paapri:
Mix potato, ghee, and salt into the atta, and rub well.
Add enough water and knead into a stiff dough.
Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter.
Fry the paapris, till a golden colour on both the sides. Drain on absorbent paper before storing in an airtight container.
For the Sonth ki Chutney:
Soak the tamarind and extract its pulp.
Now mix all the ingredients and cook till slightly thick.
For the Chaat Masala:
Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.
After cooled, grind to a powder then add rest of the ingredients and store in an airtight jar.
For the Papri Chaat:
Dip paapries in yogurt and arrange on a plate.
Top it with sonth ki chutney, chaat masala, chilli powder.
Garnish with fresh coriander and serve.