Ingredients Edit

Paapri Edit

• 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 Edit

• 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 Edit

• 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 Edit

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

Directions Edit

Paapri Edit

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 Edit

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

Chaat masala Edit

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 Edit

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.