Papdi Chaat

Serves: 15- 20 pieces
Ingredients: 

• Semolina/ Sooji (Fine) : 1 cup
• Plain Flour/ Maida: 4 tbsp
• Carom seeds/ Ajwain: 1 tsp (optional)
• Salt: to taste
• Oil:  6-7 tbsp (to be used while kneading dough)
• Baking soda: a pinch
• Oil : For frying
• Bottle cap/ biscuit cutter
• Potatoes : 3-4 (boiled, peeled and chopped )
• Chick peas/ Kabuli chana: 1/2 cup (boiled)
• Yogurt (whisked/ beated)
• Pomegranate seeds: a small bowl (optional)
• Coriander Mint Chutney (semi-viscous/ little watery)
• Tamarind chutney/ Tamarind sauce  (semi-viscous/ little watery)
• Salt: to taste
• Black Pepper pwd: 1-2 tsp
• Roasted cumin pwd: 2 tbsp
• Red Chilli pwd

Method:

1. In a pan, add semolina, plain flour, oil, baking soda, carom seeds and salt. Mix them together. Add oil (4-5 tbsp). Knead hard/ stiff dough with lukewarm water. Cover with moist cloth and Keep it aside for min 1/2 hour. (Don't let the surface of the dough to become dry)
2. Make a small ball and with the help of rolling pin, roll to make thin chapati.
3. With the help of  bottle cap/ biscuit cutter, cut small small circles and keep them aside. Put little cut marks on each circle to avoid them getting puffed. 
4. Heat oil in pan. Once the oil is hot, turn the flame to medium high.
5. Deep fry the small circles to make papdi.
6. Keep them aside and let them cool.
7. Arrange 4-5 papdis in a plate/ bowl.
8. Put chopped potato pieces, kabuli chana, pomegranate seeds on it. 
9. Now sprinkle yogurt, tamarind chutney, coriander mint chutney on it.
10. Now put salt, black pepper pwd, roasted cumin pwd and red chilli pwd on it.
11. Enjoy!!!

PS:

• Always cover the dough with moist/wet cloth.
• Never deep fry on high flame.